Happy Sunday, everyone!
I hope your week was great. Mine was… interesting. I’ve been waking up at 4:30am for school this week (breakfast cookery), and so far I’ve learned that I’m definitely not a morning person. BUT, I also learned that I can make the best croissants EVER. Seriously, I spent two days making croissants this week and they were heavenly. Croissants are my new favourite pastry. On Thursday I woke up at 3am to go to our open-24-hours-a-day gym (
because croissants because I feel so much better when I exercise regularly), since I knew I wouldn’t be able to go after school ( a dentist appointment). I got to the gym and was super excited at how empty the parking lot was – I love when the gym is empty. Well – funny story (not funny at the time, though ) – it was empty because the gym was closed. UGH. Apparently their Remembrance Day hours extended till the next day.
Okay enough about me, lets get on to the meat of the matter: quinoa fried rice!
I know what you’re thinking: “Quinoa fried rice? What? Quinoa and rice in the same dish?” No. Quinoa INSTEAD of rice. YES.
If you don’t cook quinoa often, you should. Here’s why:
- Quinoa cooks faster than rice: It only takes 20 minutes to cook up a pot of quinoa, and quinoa leftovers are even better (um, hello quick quinoa salads).
- Quinoa is good not only on its own, but it’s great in soups, salads, and even in breakfast: Did you know you can have quinoa instead of oats for breakfast?
- It has loooooaads of health benefits: It’s full of nutrients, antioxidants, tons of protein, and it’s gluten free. I could go on with this list, but I’ll stop there. Don’t believe me? Just ask Google 🙂
- Did I mention it’s got protein? It’s one of the only grains that is actually a complete protein source.
- Quinoa is DELICIOUS and versatile!
Hopefully by now I’ve convinced you that you need more quinoa in your life. If I have, you’re ready to try this dish. If I haven’t, you should try this dish anyway. It comes together in about 30 minutes, so it’s great for busy weeknights. It’s also very healthy, and it’s packed with protein from the chicken, quinoa, and edamame. You can substitute shrimp or tofu for the chicken if you don’t eat poultry, or if you just want to change it up.
Alright, here it is! Please let me know what you think in the comments 🙂
- 1/2 cup quinoa, uncooked
- 1 cup water
- 2 carrots, diced
- 1/2 cup edamame*
- 1/2 cup frozen corn
- 2 chicken breasts, cubed
- 2 stalks green onion, sliced thinly
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 cup broccoli, cut small
- 1 tsp chilli paste
- 1 tbsp light soy sauce**
- 1 tbsp sesame oil
- salt and pepper
- Oil, for cooking***
- Put quinoa and water in a pot with a pinch of salt. Bring to boil, then cover the pot and reduce the heat to a simmer. Quinoa should be ready in about 20 minutes once it starts simmering.
- While quinoa is cooking, dice your veggies and cube your chicken (cubes should be about an inch).
- Heat your oil in a wok or frying pan over medium-high heat, then add your chicken. Season with a little salt and pepper. Cook for about 5 minutes.
- Add garlic, ginger, and chilli paste, then stir and cook for about a minute.
- Add all the veggies, and cook for another 5 minutes.
- By now your quinoa should be cooked. You'll know when its done when it becomes slightly translucent, and when all the water is gone. Add the cooked quinoa to your wok/frying pan.
- Add the soy sauce and sesame oil, and mix everything thoroughly.
- Serve, and enjoy!
- *If you don't have edamame, you can use frozen peas instead, but remember edamame has more nutritional value than peas - it has protein!
- **If you only have regular soy sauce you can use that, but don't add salt to the water your quinoa is cooking in, to reduce the sodium.
- ***I use coconut oil for cooking, but you can use canola oil, grape seed oil, or any other oil that has a higher smoke point. Olive oil and sesame oil shouldn't be used for this because they'll smoke up your kitchen!
- I don't know about you, but I can never use up an entire piece of ginger before it goes bad. To help with this, you can store your ginger in a ziplock bag in the freezer. Whenever you need a piece, just take it out the freezer and grate it from frozen. Works like a charm, and no more wasted ginger!