4.07.2009

Asian Quinoa Stir Fry

I don’t know about you, but I easily get sick of using rice in Asian and Indian inspired dishes. Quinoa is a flavorful protein packed substitute. With just a bit of oil and fluffy quinoa, this stir fry is light in weight but rich in taste. A pinch of cayenne pepper accentuates the flavors of the traditional 5 spice blend without adding a spicy heat to the dish. Asian Quinoa Stir Fry
Serves 1 as a meal, 2 as a side dish

1 egg (beaten with a fork)
½ c cooked quinoa
½ stalk of celery (chopped)
¼ bell pepper (chopped)
1 clove of garlic
½ carrot (peeled into ribbons)
¼ c chopped green beans
1c spinach or mache
1/8 tsp Chinese 5 spice
½ tsp extra virgin olive oil (plus extra for drizzling)
Pinch of cayenne pepper (optional)
Salt and Pepper to taste

In a skillet heat ½ tsp olive oil for about 1 minute over medium-high heat.

Smash the garlic clove with a knife and add along with pepper, green beans and celery to the skillet. Cook over medium heat for about 6-7 minutes until the vegetables brown slightly.

Add the cooked quinoa and egg to the skillet and stir continuously to break up and evenly incorporate the egg as it is cooking. When the egg is cooked, stir in the spinach or mache until it wilts slightly.

Turn off the heat, remove the garlic clove and add the 5 spice and cayenne pepper. Drizzle with a bit of olive oil to evenly distribute the spices and to add a bit of moisture to the final product. Finally, add some sea salt and pepper to taste.

5 comments:

Christie @ Fig & Cherry said...

Delicious recipe! I'm always looking for new ways to use quinoa. Mising with egg in a stir fry is a great idea for a double protein hit :)

Kevin said...

That stir fry looks good. I like the use of quinoa!

Dr.Rutledge said...

Hi Sharon,

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Cheers,
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Cosmic Noodles said...

Thanks so much - it was delicious!

A Busy Nest said...

I think have made this or a variation of this recipe five or six times. It is so good and a good option when I want the flavors of take out without the guilt!