This tasty meal in a bowl is a riff on Chinese language fried rice, made with quinoa, a rainbow of colourful greens, plus edamame and egg for protein, all seasoned with garlic, scallion, ginger, soy sauce and toasted sesame oil. It’s an effective way to make use of up leftover quinoa, and you’ll substitute nearly any vegetable or cooked protein, reminiscent of shrimp or rooster, you might need available.
Complete time: 35 minutes
Storage Notes: Refrigerate for as much as 4 days.
Servings:
4
Examined dimension: 4 servings; about 6 cups
Elements
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2 tablespoons plus 1 teaspoon peanut, canola or grapeseed oil, divided
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1 cup (3 3/4 ounces) finely diced carrots (from 1 giant carrot)
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1 cup (4 3/4 ounces) finely diced purple bell pepper (from 1 giant pepper)
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1 cup (4 1/2 ounces) frozen shelled edamame
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1 cup (4 1/2 ounces) corn kernels, contemporary or frozen
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4 scallions, thinly sliced, plus extra for serving
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2 tablespoons finely grated contemporary ginger
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3 cloves garlic, minced or finely grated
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4 cups chilly cooked quinoa (from about 1 1/3 cups/8 1/2 ounces raw)
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2 giant eggs, evenly crushed
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3 tablespoons less-sodium soy sauce, plus extra to style
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2 teaspoons toasted sesame oil
Instructions
In a big, deep nonstick skillet or wok over excessive warmth, warmth 2 tablespoons of the oil till shimmering. Add the carrot and bell pepper and prepare dinner, stirring often, till the greens start to melt, 2 to three minutes. Add the edamame and corn and prepare dinner till simply warmed by way of, about 1 minute. Add the scallion, ginger and garlic, and prepare dinner, stirring, till fragrant, 30 seconds. Then add the quinoa and prepare dinner, stirring, till heated by way of, 2 to three minutes.
Make a 3-inch effectively within the middle of the quinoa combination. Add the remaining 1 teaspoon of oil, then add the eggs and prepare dinner, stirring them within the effectively within the middle of the quinoa, till they’re softly scrambled. Then stir the eggs into the rice combination. Stir within the soy sauce and sesame oil. Style, and season with further soy sauce, if desired. Take away from the warmth, divide amongst shallow bowls and serve.
Recipe Supply
From cookbook creator and registered nutritionist Ellie Krieger.
Examined by Olga Massov.
E mail inquiries to the Meals Part at meals@washpost.com.