Fried Rice? Think again!

It’s been a crazy month in our house– between redoing the floors in our entire home to final wedding details, it seems like every hour at home is occupied with decisions, organizing, or just trying to enjoy time together. As such, we’re relying more than ever before on things we can prepare in advance and then refresh when it’s time for dinner.

I saw this on Zoes Kitchen’s Facebook page this week and it reminded me how versatile quinoa can be. In fact, seeing it compared against rice gave me an idea….who doesn’t love fried rice? Given the information below….what would happen with fried QUINOA??

Check out Zoes Kitchen, coming soon to Mt Pleasant!

Check out Zoes Kitchen, coming soon to Mt Pleasant!

Stirfried Quinoa with Roasted Brussel Sprouts

Cooked quinoa

tempeh, grated finely

diced onion

bell pepper, diced

egg, scrambled

carrot, diced

green onion, cut into rounds

About 1/3 of a cup of Asian sauce, to taste using following ingredients:

-soy sauce

-grated ginger

-grated garlic

-sesame oil

-rice wine vinegar

-Mirin

-hoisin

-chili paste (like Sambal)

Heat a teaspoon of vegetable in a big skillet or wok and scramble egg until cooked throughout. Remove from pan, then heat additional oil  – saute onion and hard veggies (bell pepper, carrots) until the onion turns translucent and the veggies soften. Add in the tempeh and if needed, a little more oil to prevent the tempeh from sticking and facilitate it crisping up. Add the egg and green onion into the pan, then add in cooked quinoa, mixing thoroughly to incorporate the veggies/egg throughout and to heat the quinoa. Drizzle the sauce over the quinoa and stir until things start to clump up. Serve drizzled with extra sauce or hoisin.

Close your eyes and tell me this isn't fried rice!

Close your eyes and tell me this isn’t fried rice! (this version didn’t have the veggies or egg, so it’s a little less colorful!)

Most people hear Brussels sprouts and are immediately thrown back to smelly, poorly-cooked round balls in elementary school cafeterias. I promise, try these my way (the SIMPLE way) and you’ll be begging for more. It’s a great pairing with the fried quinoa, because the caramelization of the Brussels sprouts brings out the sweetness of the quinoa and compliments it with a faint smokiness. I could eat these allllllll day!

Roasted Brussels Sprouts

1/2 pound of Brussels sprouts per person (typically a prepackaged bag is 1 lb–look for smaller pieces that are compact–not large pieces)

salt

pepper

olive oil

Cut the flat bottoms (about 1/4 inch) off of the Brussels sprouts– almost like cutting off the bottom of a head of lettuce. This makes peeling off the outer layers of the Brussels sprouts easier–no need to wash them! Peel off at least one layer, if not two–it depends on how they look. Be sure to peel away any bruised leaves or ones with dirt on it. Cut each piece in half (from the top of the Brussels sprout to the flat bottom) and toss in a bowl with olive oil, salt, and pepper. Lay on a cookie sheet, cut side down, at 400 degrees for about 15 minutes or until the cut side is lightly browned and crispy. Add to your favorite protein– if they last long enough once they’re out of the oven!

 

This dinner was so satisfying and full of flavors and textures–it will definitely be a new staple for us. With quinoa already cooked, you can prep and cook this in under half an hour–who wouldn’t want that after a busy day?!

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