Try Chef Lindsay Autry’s Healthy Spin on Fried Rice
Looking for something simple and tasty to whip up while you're stuck inside? This easy recipe from a James Beard Award semifinalist will satisfy the craving.
RECIPE: QUINOA “FRIED RICE”
- 1 cup uncooked quinoa
- 2 cups water
- Pinch of kosher or sea salt
- 2 tablespoons extra-virgin olive oil
- ½ medium onion, diced
- 3 cloves garlic, minced
- 1 inch knob fresh ginger, minced (about 1 tablespoon)
- 1 pound broccoli or broccolini; cut into florets and long stems
- 1 bunch kale or other hearty green, chopped
- 1 large egg, beaten
- 1 tablespoon fish sauce
- 1 teaspoon sesame seed oil
- 3 green onions, sliced
PREPARATION: Combine quinoa, water and salt in a medium saucepan. Bring to a boil, reduce the heat to low and cover. Gently simmer for 15 minutes and remove from heat. Remove lid and gently fluff quinoa. Allow to cool to room temperature before covering and refrigerating at least 3 hours or until chilled. Heat large skillet over medium-high heat. Add oil and stir in onions. Cook for 2 minutes or until onions are soft. Add garlic and ginger and cook for 2 minutes, or until fragrant. Stir in broccoli and greens, increase heat to high, and cook for about 3 minutes, or until broccoli is tender. Stir in egg and fish sauce. Cook for 1 minute or until egg is set. Stir in cooked quinoa and cook for 1 minute or until heated through. Garnish with drizzle of sesame seed oil and green onions.
