Kitchen Creations

Monday, February 11, 2013

Quick & Delicious!

I was searching the time-void otherwise known as "Pinterest" for some new dinner recipe inspiration.  I came across this delicious sounding meal, "Thai Fried Quinoa".  I was nervous about the young one.  He is picky, but I've learned that it's best not to plan or cook around his taste buds, they change rapidly, with his mood.  So, with a few adaptations to fit our family - the older boy will NOT eat peas and since he's so good about eating everything else, I indulge this aversion.  I have to say, this meal was AH-MAZ-ING!  We all had seconds, which unfortunately resulted in no leftovers in my lunchbox tomorrow.  Boo!  This recipe is quick, simple and healthy.  The cooking goes really quick, so read through it first and have your ingredients ready to go.  I did not do these things and Mr. Filabuster (a.k.a. our younger son) decided to vocalize every thought in his head at the same time I was reading the recipe and cooking.  Thus my advice, read through it first and have things read.  That's what my frazzled brain was wishing I'd done.

Enjoy a big bowl of this healthy yumminess tonight!

Thai Fried Quinoa  
*Adapted from Iowa Girl Eats food blog
1 cup quinoa, rinsed and drained
1 cup lite coconut milk
1 cup chicken broth
1 tsp. olive oil
5 green onions, chopped
2 Tablespoons minced ginger
2 Tablespoons minced garlic
1 cup frozen edamame
1-8oz can pineapple tidbits, drained
1/4 cup cilantro, chopped
4 eggs
2-4 Tablespoons soy sauce (I used 4 because we like the flavor)
juice of half a lime
chopped cashews or peanuts (optional)

  1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth and bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender.  It takes about 15 minutes.
  2. While the quinoa is cooking, heat a large skillet over medium-high heat and spray with olive oil (or add to pan and swirl to distribute evenly). Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly so the garlic doesn't burn.
  3. Next add the edamame, pineapple tidbits, and cilantro and cook for 1 additional minute.
  4. Push the ingredients to the sides of the pan, creating a clear space in the center. Whisk the eggs together in a small bowl, then pour into the pan. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.
  5. Add cooked quinoa, soy sauce and lime juice to the pan, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped nuts on top.
Click here for printable recipe

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