This past weekend I got to visit St. Louis for YALSA’s Young Adult Literature Symposium, which means I got to stay with Morgan on Friday night! We got to cook together and it was a blast. We spent a long time trying to decide what recipes we would try out. After many emails back and forth, we decided to try out two recipes I’ve been meaning to adapt and we also ended up inventing our own cocktail. In this post I’m sharing the first (and most successful) dish: Veggie Quinoa Fried Rice.
So, this is really neither fried, nor rice. But it will satisfy your cravings for takeout (Morgan and I do have quite the love for a greasy local Chinese delivery place near her house, and we don’t even want to know what they put in those delicious sauces that congeal overnight.)
I’m alway a little skeptical of quinoa, because the first dish I tried it out in was a total fail. But in this one, the texture doesn’t bother me, and it tastes even better than brown rice, in my opinion.
There is a lot of chopping involved, so luckily Morgan has ample counter space and two cutting boards. We altered the ingredients slightly from the recipe I got the inspiration from, and also used red quinoa because it’s Morgan’s favorite (and I think it make the color in the dish more exciting, too).
Veggie Quinoa “Fried Rice”
inspired by this recipe
2 tablespoons olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
1 red bell pepper, cut in strips
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn (or we just threw in a whole can)
1/2 cup frozen peas
2 carrots, peeled and grated (save yourself some chopping and get some from the salad bar)
3 cups cooked quinoa
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
2 green onions, sliced
Sriracha, for serving
Cilantro, for garnish
Chop all the veggies. Cook quinoa according to package directions.
Heat 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
Add red pepper, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha if desired ( and who doesn’t desire Sriracha?) and a few sprigs of cilantro.
Best enjoyed with your best friend and pomegranate plum sake martinis.