Broccoli and Asparagus “Fried” Quinoa

We are in love with all things Chinese and Japanese when it comes to food. Well, I guess I should say that we are all about Chinese and Japanese take out food. haha. I could literally eat sushi, fried rice or sesame chicken every day. Thomas is mainly into sesame chicken and white rice from the local Chinese places, but occasionally gets a plate of shrimp sushi and hibachi steak when we visit the Japanese restaurants.

With fried rice being one of my favorites, I was happy to find the fried rice recipe in Jaden’s new cookbook, The Steamy Kitchen’s Healthy Asian Favorites. (I’ve made it a point to cook through her new cookbook.) So while flipping through the cookbook the other night, I saw the Fried Rice recipe and I knew that I wanted to try it. But of course, I didn’t have rice or the other vegetables. What to do? I already has fried rice on the brain and when my brain get’s totally obese with something, I have to have it RIGHT NOW. 

So, I went through my cabinet and fridge and decided to try making a “fried quinoa”. I also had a few stalks of asparagus and some broccoli that I needed to use up so those went into the pile on the counter too.

So with a little inspiration from Jaden’s cookbook and a few random things in my kitchen, I now have a new favorite side dish, Broccoli and Asparagus “Fried” Quinoa!

Sorry about the pictures, haha, I took then with phone, This was really just a experiment that turned out really well and I wanted to share it with you 🙂

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(Printable Recipe Here)

Broccoli and Asparagus “Fried” Quinoa

by Angie Barrett April-08-2013

“Kind of like “Fried Rice” but with Quinoa”

Ingredients 

1 cup quinoa
2 cups water
2 eggs
Olive Oil
1/2 cup chopped asparagus
1/2 cup chopped broccoli florets
1 teaspoon garlic powder
3-4 tablespoons soy sauce
1 tablespoon sesame Oil (optional)
sesame seeds (optional)


Instructions 

In a sauce pan, bring the quinoa and water to a boil. Reduce to a simmer and cover. Cook for about 20 minutes or until all the water is absorbed. 

While the quinoa is cooking, scramble the two eggs in a large skillet. Once scrambled, remove from skillet and set aside. 

Heat 1 tablespoon of oil in the large skillet on medium heat. Add asparagus and cook until tender.

Add in one tablespoon of soy sauce, the sesame oil and the broccoli florets. Sprinkle broccoli with garlic powder. Stir and Cook until broccoli florets are tender. 

Turn the skillet to medium- low heat. Add the cooked quinoa to the large skillet. 

Add in the scrambled eggs. Stir to combine. 

Let quinoa mixture cook without touching it for 2 minutes. 

Add 1 tablespoon of soy sauce, stir everything. Let quinoa mixture cook without touching it for 2 minutes.

Add 1 more tablespoon of soy sauce and stir to combine. Again, let quinoa mixture cook without touching it for 2 minutes.

Sprinkle with sesame seeds (optional)

Makes:  4 Side servings or 2 meals (depending on portion size)