Like a lot of people, I’m trying to incorporate healthier options into my diet. I was really craving fried rice last week, so, instead, I decided to give fried quinoa a whirl. Ladies and gentlemen, it’s now one of my new favorite not-so-guilty pleasures. It was a cinch to make, and it tastes way naughtier than it actually is!
- 4 cups organic quinoa (you choose the color), cooked (about one cup uncooked prepared with a 1:1 ratio of water should give you this quantity)
- 8 ounces mushrooms, quartered
- 1/2 onion, diced
- 3 cloves garlic, thinly sliced
- 1 cup frozen peas, thawed
- 1 egg (skip this if you choose)
- 2 tablespoons tamari
- Black Pepper
- Sea Salt
- Canola Oil
In a large, nonstick skillet, heat one tablespoon canola oil over medium-high heat. Add the mushrooms, and sauté for one to two minutes until they start browning and give off some of their liquid.
Now is a good time to add a bit more canola (or peanut, if you prefer) oil to the pan to really get a good fry. You could go without it, though, if you’d like. Also add the tamari (you can sub soy sauce if you’re not keeping this wheat-free). Turn the heat up to high, and cook the quinoa and veggies for two to three minutes. Keep it moving to prevent burning. Now make a well in the middle for the egg. You’ll want to have a bare spot in the bottom of the skillet for this.