Have you tried quinoa? It may sound strange and exotic but if you like couscous or rice, quinoa will quickly become one of your favorite ingredients. Quinoa has a mild, nutty flavor and a crunchy texture which has made it an easy addition to our menus around my house. Why do I love it so much? Quinoa is a whole grain, gluten free option that’s easy to cook and is packed with protein (5.4 grams compared to 3.4 grams in the same amount of brown rice).
I use quinoa instead of rice fairly often in meals. I love that I can cook a big batch of it on Sunday and use it throughout the week for easy lunches and dinners. It doesn’t lose any flavor or texture in the fridge, and it reheats beautifully. I even LOVE eating it for breakfast in my Breakfast Quinoa with Blueberries. It doesn’t get more versatile than that. Cooking it ahead of time makes this Asian-inspired Fried Quinoa with Mixed Vegetables impossibly fast. In less than 10 minutes you can have a hot, healthy, all natural meal on the table that no one can resist. Amazing! Even if you don’t plan ahead and make the quinoa beforehand you can still pull this together in under 30 minutes, maybe even with one hand tied behind your back.
One of my New Year’s Resolutions is to plan at least one meat-free meal per week. Consuming less meat is better for the environment, butter for our health, and definitely better for our budget. (You can reads more about the idea at MeatlessMonday.com.) This recipe fits perfectly with my plan. With all that protein from the quinoa no one ever walks away hungry. And I feel great when they when they ask for seconds!
Quick and Healthy Fried Quinoa with Mixed Vegetables
serves 4
1 1/2 cups quinoa
1 teaspoon extra virgin olive oil
¼ cup low sodium soy sauce (use gluten free if necessary, or use Bragg’s Liquid Aminos)
1 clove garlic, minced
1 teaspoon ginger, peeled and finely grated
12 ounces frozen mixed vegetables (carrots, corn, green beans works well)
- Place quinoa in a large bowl and cover with water. Swish around a few times, then drain water. This quick rinse will take away any bitterness. (I use a mesh sieve for this step.)
Cook 1 cup quinoa according to package directions. Set aside. - Heat olive oil in a large skillet over medium heat.
- Add soy sauce, garlic, ginger, and mixed vegetables to skillet. Cook while stirring occasionally until vegetables are heated through.
- Add cooked quinoa to skillet and stir to combine. Cook for 2-3 more minutes, or until quinoa is heated through.
- Serve warm.
An original Our Family Eats recipe.
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I think my usual quinoa recipes are becoming something of a bore for my family! Since I can’t eat gluten, but the rest of the family can, they are really putting up with a lot of gluten-free dinners, and sometimes get exasperated….it’s useful to find new quinoa recipes, thank you!
I’m a little confused. The recipe initially calls for 1 1/2 cups of quinoa. Then the recipe says to cook 1 cup of quinoa. What happens to the 1/2 cup of quinoa or is this a typo?
Typo – sorry! Use 1 1/2 cups; I’ll add that above.