Ideal You Fitness is excited and proud to bring you the first of what will be a MONTHLY, healthy recipe from renowned chef Jason Williams, also known as the Rock Star Cook! This month's recipe is a variation on Asian vegetable fried rice, using protein-packed quinoa in place of rice. While this is a VEGETARIAN fried quinoa, it's also GLUTEN FREE and can be made VEGAN with the recommended substitutions. Try this recipe at home and come back to our blog to leave your comments ....we want to hear from YOU! Enjoy!
Gluten free,vegatarian, asian fried quinoa:
2 table spoons sesame oil
1/2 onion, diced
Salt and pepper
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1/2 cup shredded carrots
1 cup fresh pea pods
1 cup brocolli cut into bite size pieces( lightly steamed then shocked in cold water )
4 large eggs, lightly beaten ( or use diced tofu for vegan)
2 tablespoons tamari ( gluten free soy sauce)
4 cups cold cooked quinoa ( see pkg )
Directions
Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. . Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the vegetables. Cook until still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 1 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, Break the eggs up with a wooden spoon or spatula.
add the quinoa to the pan and use a spoon to break up any clumps. Season with salt and pepper and Add the scalliongreens. Stir all the pre cooked ingredients together with the tamari ( gluten free soy sauce),cook together for 30 seconds more taste and adjust the seasoning if necessary. Serve.
Recipe courtesy of: rockstarcook.com
Gluten free,vegatarian, asian fried quinoa:
2 table spoons sesame oil
1/2 onion, diced
Salt and pepper
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1/2 cup shredded carrots
1 cup fresh pea pods
1 cup brocolli cut into bite size pieces( lightly steamed then shocked in cold water )
4 large eggs, lightly beaten ( or use diced tofu for vegan)
2 tablespoons tamari ( gluten free soy sauce)
4 cups cold cooked quinoa ( see pkg )
Directions
Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. . Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the vegetables. Cook until still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 1 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, Break the eggs up with a wooden spoon or spatula.
add the quinoa to the pan and use a spoon to break up any clumps. Season with salt and pepper and Add the scalliongreens. Stir all the pre cooked ingredients together with the tamari ( gluten free soy sauce),cook together for 30 seconds more taste and adjust the seasoning if necessary. Serve.
Recipe courtesy of: rockstarcook.com
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