Here is a twist on that classic Fried Rice we are all familiar with. This Garlic Fried Quinoa is packed with protein from the quinoa and edamame to give the meal more sustenance. It comes together in a flash so be sure to have all you ingredients prepared before you start this one. Lets get after it.
Once again this is another one of those recipes where I think I have nothing at home in the fridge to make a meal. After digging in the fridge, pantry, and freezer I came up with enough items I can use to bring a dish together. One thing I have been working on is to not go to the grocery store when I think I have nothing in the house. This forces me to not only dig through my pantry and use what I have, but it also opens up a creative side of my brain and forces me to think outside of the box. So here is the
Give me all this Garlic Fried Quinoa. It’s full of flavor, easy, satisfying, nutrient dense, colorful, and can be modified to what you’ve got in your pantry and fridge.
If you’re not familiar with quinoa, now is a good time to start. It’s an ancient crop grown for its edible seeds. I used red quinoa here, but there is also a white and a tricolor which is a mixture of red, white, black. When cooked, it is similar to rice in that it takes on flavor well or serves as a blank canvas for sauces, vegetables, and other items. Quinoa is a complete protein meaning it has all the essential and non essential amino acids, is full of iron and fiber. You see all these excellent things this bad boy has to offer?
Quinoa is cooked similar to rice and other grains by boiling it in water or another flavorful liquid and letting the seed absorb the liquid until its plump. For this recipe, we just boil it in water and once it’s done, set it aside.
Heat a cast iron skillet to medium high heat. Once hot, add the olive oil and the garlic. Sauté the garlic for about 30 seconds until fragrant and then add the quinoa to the skillet. Give this a stir and let it sizzle and fry so to speak for few minutes Once done, remove from the pan and set aside.
To that same pan, add the carrots and stir. Let these cook about 3 minutes. Next add the cabbage and edamame and cook until the cabbage starts to wilt, about another 2 minutes. Lastly, add the scallions and garlic quinoa mixture and toss until combined. To the skillet, add the sauce, toss, and let cook for another 2 minutes.
How easy was that? It’s done! Serve this meal in bowls and top with a squeeze of lime juice, scallions, and some chopped cashews for crunch.
I hope you all love this recipe and please be sure to leave a comment if you try it. Tag me on Instagram and Facebook @plantiful_grub so that I can see your creations.