Quinoa Fried Rice Recipes

QUINOA FRIED "RICE"

Quinoa Fried

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Bring 1 1/2 cups water, 3/4 cup rinsed quinoa and 1/2 teaspoon kosher salt to a simmer in a saucepan; cover and cook 15 minutes. Meanwhile, cook 1 chopped broccoli stalk and 4 chopped baby bell peppers in vegetable oil in a skillet until tender, 3 minutes. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger; cook 1 minute. Add the quinoa, 2 tablespoons soy sauce and 1 tablespoon each toasted sesame oil and mirin; toss.

QUINOA FRIED RICE

Quinoa Fried Rice image

Our healthy take on fried rice replaces white rice with nutty, protein-rich quinoa and is packed with plenty of kale, too.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes

Time 1h

Number Of Ingredients 10

Ingredients

1 1/2 cups quinoa, rinsed well
Coarse salt and freshly ground pepper
3 tablespoons safflower oil
7 ounces shiitake mushrooms, stemmed and thinly sliced (about 16 caps)
1 yellow onion, chopped (1 cup)
3 cloves garlic, minced (1 tablespoon)
1 tablespoon minced ginger (from a 1-inch piece)
1 tablespoon sriracha
4 cups packed kale leaves, torn into small pieces, from 1 bunch
3 tablespoons low-sodium soy sauce

Steps:

In a saucepan, bring quinoa, 3/4 teaspoon salt, and 2 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Transfer to a large bowl; let cool.
Heat a large cast iron pan until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 tablespoons oil, mushrooms, and onions; cook stirring occasionally until browned, 2 minutes. Add garlic, ginger, and sriracha; cook, stirring constantly, 1 minute. Add quinoa and remaining 1 tablespoon of oil, cook, tossing occasionally and scraping the bottom of the pan with a wooden spoon, until heated through, 2 minutes. Add kale, and soy sauce; toss until kale is wilted; 2 minutes. Season with salt and pepper.

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