Vegetable Fried Quinoa

If you’re planning to stay in this weekend to work by perhaps beginning your Spring Cleaning, or play – I am always up for a board game or Bid Whist – then this one pot dish, Vegetable Fried Quinoa may be for you and yours. Packed with the antioxidants of your choice, once the vegetables are chopped the hardest task will have been completed. Surely no one would renege on exclaiming your praises.

This is a recipe I would refer to as a standard, meaning you may modify it seasonally. You may also modify based upon what is in your refrigerator or your budget. As an alternative to fried rice, I made Vegetable Fried Quinoa with wild caught shrimp a few months ago – so divine! Pair the dish with Thai(ish) Coleslaw and Spring Rolls w/Picante Peanut Sauce; you will be ecstatic, surely.

Vegetable Fried Quinoa

• 4 Cups Water
• 2 Cups Uncooked Quinoa
• 6 Tbs. Toasted Sesame Oil
• 3 Eggs – Vegans omit
• 3 Cups Broccoli
• 3 Large Green Onions
• 1-2 Sprigs of Green Garlic
• 1 Medium Carrot
• 1 Mitake Mushroom
• 1 Tbs. Fresh Grated Ginger
• 3 Tbs. Megachef Anchovy Sauce – for Vegans substitute Tamari Sauce
• 2 Tbs. Vegetarian Beef Stock
• 1/8 Cup minced Red Onion
• 1 tsp. Real Salt
• 1/2 tsp. Spike Seasoning
• 1/8 Shichimi Togarashi or White Pepper (optional)

Bring water, the vegetarian beef stock, 2 Tbs. of the Sesame Oil, Spike Seasoning and Real Salt to a boil in a large saucepan. Rinse quinoa, then add to boiling water and reduce heat to low. Cook until water has completely evaporated – approximately 15-20 minutes – remove from heat and set aside.

Chop all the vegetables including the garlic. In a large frying pan heat the remaining 4 Tbs. of Sesame Oil on medium high heat. Add the green garlic, ginger, red onions allowing to cook about 1 minute. Next add the eggs rapidly stirring resulting in what looks like scrambled eggs. Add remaining vegetables (except for the green onions), quinoa and seasonings in that order. Remove from heat and garnish with the green onions and pepper if you’d like. Serves 6 to 8 people. Pair with vegetable gyoza or dumplings, you can also serve this with any type of seafood and a salad or steamed vegetables. Happy cocooning!