Quinoa “Fried Rice”

Quinoa-Fried-Rice

PROCRASTINATORS UNITE … tomorrow.

I am a master at finding other things to do when it comes to household chores. I usually go for the typical procrastination toolbox involving browsing the web and pinning. I also watch YouTube like it’s a sport. read novels at lightning speed, and can plow through a series on Netflix like nobody’s business. (Three seasons of Walking Dead in like 5 days!) But this week in particular I have been so lazy. Going on four days without going to get dishwasher detergent with a very full and dirty dishwasher -and sink for that matter- lazy. I guess my mantra lately is “it will get done” when it really needs to be “just do it”. I think a new goal should be define specific days to get chores done.

There are a few routine goals that I try and accomplish. Replace the cat litter, wash the sheets, fluff and fold the laundry that has inevitably been wrinkling in the dryer for days. One of the tasks that I actually enjoy is further messing up the kitchen making a big batch of Quinoa “Fried Rice”. I’m a pasta and rice loving girl and quinoa is my healthful go-to “grain” swap. (Grain Nutrition Comparison Here) It’s so perfect to have as a light lunch, snack, or side through out the week. Fried rice is one of the foods that I’ve always enjoyed and seen as a sort of takeout comfort food. But, by making it at home with quinoa, the update much healthier. Kind of a takeout done light … at home, I guess? It also gives me the ability to use up nearly any and all leftover meats and veggies before they go bad. (Cleaning out the fridge is another one to add to the list of chores I don’t make enough of a priority.)

Quinoa “Fried Rice”


Servings: ~9 | Serving Size: 1/3 Cups | Calories: 143 | Sodium: 436
*Nutrition info via: MyFitnessPal

INGREDIENTS

  • 4 Cups Cooked Quinoa (1 cup dry=4 cups cooked, this works best with day old quinoa)
  • 1 Cup Veggies (Either leftover, fresh, or frozen)
  • 1 Large Egg (1 Egg=1/4 Cup=2 Egg Whites=4 Tbsp Liquid Egg White)
  • 1/4 Red Onion (diced)
  • 1/2 Cup Cooked Protein (use whatever leftovers- not fish- cubed)
  • 2 Jalapeños (seeded, diced)
  • 1 Tbsp Siracha (more if desired)
  • 1/2 Tbsp Olive Oil (for sautéing)
  • Cilantro and Crushed Peanuts for garnish

Asian Sauce:
-1/4 Cup Low-Sodium Soy Sauce
-1/4 Cup Rice Vinegar (can sub sesame oil or red wine vinegar)
-1/8 Cup Water
-1/8 Cup Truvia
-3 Tbsp Garlic Powder
-2 Tbsp Ginger Powder
-1/2 Tbsp Fish Sauce
-1/2 Tbsp Cumin
-Red Pepper Flakes to taste
*Ratios for adjusting- 1:1:0.5:0.5 soy-sauce:vinegar:water:sweetener, 3:2:0.5:0.5 garlic:ginger:fish sauce:cumin*

DIRECTIONS
  1. If you haven’t already cooked the quinoa or protein or eggs, cook them and set aside in the fridge for at least thirty minutes.
  2. Combine Asian sauce: Add Truvia to soy sauce and vinegar then stir until dissolved. Then combine all sauce ingredients well.
  3. In a large skillet or wok on medium heat, sweat onions with olive oil. (~5 minutes)
  4. Add veggies and sauté or heat through. (3-5 minutes)
  5. Add pre-cooked protein, sauce, and Siracha then combine. (~5 min)
  6. Add pre-cooked quinoa and eggs then quickly toss with other ingredients. (If you do this for too long it will get mushy)
  7. Salt and pepper to taste.
  8. Serve warm with cilantro, crushed peanuts, and more Siracha if desired.

I don’t count calories religiously -more guesstimate- but for only 143 calories a serving it’s very filling. So on weekdays that I’m going to be extra “bad” I’ll usually have it for lunch to compensate for eating -or drinking- my calories later. Weekends, on the other hand, are a wash- filled with binge drinking and glutinous eating. This recipe can be done as a side by omitting some of the protein, and the sodium count can be reduced if you reduce the light soy-sauce, fish sauce, or Siracha. The Asian Sauce also makes a great marinade for seafood and white meat, but in that case I use fresh garlic and ginger. A wet:dry ingredient conversion can be found here.

Until next time!

~Rachel

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