Eating clean! The Unfried Rice Using Quinoa {summer recipe series}

Quinoa (pronounced Keen-wa) seems like it should be a “fad” food. People are raving about it all the time as if it’s the greatest thing since sliced bread. Does it really live up to the hype?

I can tell you this: Quinoa is no acai berry and this “Superfood” is certainly here to stay. If you’re having trouble jumping on the Quinoa band wagon, this is the recipe for you! Quinoa is high in fiber and protein so it is a superfood.

My Talk Boss Summer Recipe series kicked off with a to-die-for Shrimp & Sausage recipe. I’ve been finding amazing recipes on Pinterest and putting my own Kecia Clarke spin on them. This week?

Quinoa unfried “Rice”

Quinoa

● 1 cup quinoa (or 2½ to 3 cups cooked quinoa, I used leftovers)

● 1 ½ cups water or low-sodium chicken stock

● ¼ small onion, chopped

● 2 carrots, peeled and chopped

● 3 scallions, chopped and divided

● 3 garlic cloves, minced

● ½ teaspoon fresh ginger, minced

● 1 tablespoon olive oil

● 2 eggs, lightly scrambled (raw)

● ½ cup frozen peas, thawed

● ½ cup frozen baby corn, thawed

Sauce:

● 1 ½ tablespoons teriyaki sauce

● 2 ½ tablespoons soy sauce

● ¾ teaspoon sesame oil

● Pinch of curry powder

I absolutely loved this! The Talk Boss eats clean most days. I LOVE my vegetable fried rice, but that’s just too much sodium and not enough protein for someone like me who is ALL about fitness. Quinoa packs a protein punch and, especially in this recipe, is SO GOOD. I can’t stress how perfect this savory deliciousness is! Here are some cooking instructions from the original recipe from Cooking for Keeps:

1. Rinse quinoa a few times in cold water.

2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt. Use Ms. Dash for ultimate clean eating rather than salt.

3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

4. Cool and store in the fridge, preferably overnight.

5. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

6. Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

Enjoy! It’s delicious. Your kids will love it too!

Written by Kecia Clarke