I’ve started to notice with my cooking that I rarely make multiple dishes to compile a meal. I’m a one bowl kinda cook who loves to throw as much as I can into a pan, pot or dish and call it a day. Less dishes, more spoons. I also believe that every good meal needs a good sauce, dressing, marinade or dip to pull everything together. In this protein packed, simple bowl of goodness, sesame oil and ginger along with nutty quinoa class up a take-out favorite and takes less than 40 minutes to make. Not only is it quick and delicious, but it helped clear out a few veggies that were sitting and waiting to be used from my “eat soon” box. Lots to love here!
We all love the occasional evening of ordering take-out Chinese food. Everyone has their favorite dish, whether it’s lo mein, chow mein, general tso’s or cashew chicken, but none of these would be complete without the ever present fried rice. I LOVE fried rice. It’s probably not a culinary genius of a dish, but the combination of fried egg and savory, warm rice with an assortment of vegetables has always been a favorite of mine. Knowing that rice isn’t particularly healthy (although brown rice is better than white), I decided to use one of my go to grains, quinoa to pack in some protein and fiber.
As I mentioned earlier, this dish helped me use up some soon to be tossed veggies we had lying around, which was an extra bonus! A few optional ingredients that would make a great addition to this dish are broccoli, sautéed kale, snow peas or asparagus. For an added crunch try tossing in some toasted cashews! Do what you like and use what you have, you can’t go wrong here.
Do you have a wok you never get to use? We got one for our wedding and it was awesome! Somehow it disappeared during our move and severely miss it. If you’re lucky enough to have one at home, pull it out, dust it off and get ready for some crunchy, savory toasty vegetable fried quinoa!
With the official beginning of my favorite season starting tomorrow, grab your boots, your scarf, your favorite puffy vest and a glass of your favorite wine and get ready for scented candles, pumpkin spice and lots of family time. A bowl of warm veggies and quinoa will kick it off just right.
What to Bring to the Store
This recipe calls for a good list of spices and sauces to make the Sesame Ginger Dressing. Most of us already have a lot of these items in our pantry, but if you don’t you might need a few reusable spice bags with you at the store. For the rest of the dish you will need:
– a reusable bulk bag for your quinoa
– 3 reusable produce bags for your pepper, carrots, shallot and garlic
Check your grocery store for possible olive oil, amino acids or vinegar in bulk. You might get lucky, so bring a few reusable bottles with you just in case!
I like to rate my recipes based on how much waste was produced in the process of making them. This 1-5 scale focuses on how much garbage, recycling and compost is created by making each recipe. For this dish, I give it a 4! The only reason I’m not giving it a 5 is because I had to use a bag of frozen peas that comes in a plastic packaging that can’t be recycled. Here’s what you can recycle: the vegetable broth carton and your egg container. Compost all of your leftover food scraps and get to eatin’!
- 4 cups quinoa, cooked
- 1 red bell pepper, diced
- 2 carrots, diced
- 1 1/2 cups green peas
- 1/4 cup of vegetable broth
- 1 shallot, chopped
- 1 clove of garlic, chopped
- 3 eggs
- 2 tbsp olive oil
- 2 tsp sea salt
- 4 tsp raw sugar or cane sugar
- 4 tbsp rice vinegar
- 2 tbsp amino acids or soy sauce (low sodium)
- 2 garlic cloves, diced
- 2 tsp sesame oil
- 1/2 tsp ground ginger
- 3 tbsp olive oil
- In a large sauce pan on high heat, bring 4 cups of water to a boil. Pour in 2 cups of dry quinoa, cover and simmer for 20 minutes. Set aside.
- In a large frying pan, heat 1 tbsp of olive oil on medium high heat. Add in the chopped shallot and garlic and cook until aromatic, about 1- 1 1/2 minutes.
- Add in the chopped carrot, bell pepper, peas and vegetable broth. Cover with a lid and let cook on medium-high heat for 5 minutes.
- While the vegetables are cooking, heat 1 tsp of olive oil in a medium sized frying pan on high heat. Crack the eggs into the pan and scramble until cooked through.
- In a small bowl, whisk together all of the dressing ingredients and set aside.
- Remove the lid from the vegetables (the liquid should almost be evaporated), and pour in the cooked quinoa. Stir together, then pour the sesame ginger dressing overtop and stir again.
- Add in the egg and toss to combine.