Quinoa. It makes me think of the grains of millet we'd fill our parakeets food trays with when I was a kid. I had a major fail moment with it too a while back after hearing people rave about how healthy and delicious it was. That dish was anything but. Then I was at my parents house for a family get together or perhaps it was a holiday and my brother had made himself a quinoa dish that smelled incredible. He was in a vegetarian faze at the time and so I inquired about the ingredients but knew it was going to be easy on the calories. He offered me some and I hesitantly acquiesced to trying a couple of spoonfuls. To make a long story about quinoa short, it was beyond amazing! That's when I knew it was more then just the food your mom made you eat as a kid which you then offered to the dog under the table.
I gave it another try at home and I'm thrilled that I did, because I came across a dish I plan to stir up for years to come. It comes together in a few easy steps and although I realize it's not the most aesthetically pleasing dish I've ever shared, the flavors are utter perfection. If you are someone trying your hand at healthy dishes that fill you up but don't pack on the calories, you are going to be very impressed! Don't forget that you can always make this your own by changing up the peppers, jalapenos would be great for adding some heat. Any other vegetables you can think of, mushrooms, corn and even broccoli would work well here. So have fun with it as always.
Egg Fried Quinoa
3/4 Cup uncooked Quinoa
1 Cup Chicken Stock or Consomme prepared with water
1 Clove Garlic, crushed or chopped very small
2 Large Shallots, chopped small
1 Medium Carrot, in small ribbons
1 Red Pepper, sliced
1 Orange Pepper, Sliced
2 Large Eggs
3 Tablespoons Olive Oil
1 Teaspoon Chili Powder
2 Squeezes of a Fresh Lime or a couple of teaspoons lemon juice
2 Tablespoons Soy Sauce
A Sprinkle of pepper, optional
1-2 Stalks of Scallions
1. Place about 2 tablespoons of olive oil in a saute/frying pan and add the peppers, carrots, garlic and shallots. Allow them to cook up for 5-10 minutes or until they are nice and soft and cooked through.
2. In the meantime bring the chicken stock to a boil in a small pot over medium heat. Add the quinoa and allow it to cook up until the chicken stock has completely boiled down.
3. In a separate frying pan, prepare the eggs as you would any scrambled eggs, using another tablespoon or so of olive oil. Add the soy sauce and lime juice to the eggs along with the chili powder, sprinkle of pepper if you'd like and all of the prepared veggies. Allow that to cook and come together for another minute.
4. Add the quinoa mixture to the eggs and veggies and then slice up the scallions and add a 1/2 teaspoon of them to each plate for garnish and serve.
Thanks so much for stopping by, I really hope you will try this in your kitchen. Don't forget to leave me a comment below letting me know what it was like if you do!
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