Thai Fried Quinoa
1 Cup Quinoa, rinsed & drained
1 Cup Coconut Milk (light if you can find it)
1 Cup Chicken Stock/Vegetable Stock
2 Spring Onion/Green Onions/Shallots
1 Tbsp Minced Ginger
2 Tbsp Minced Garlic
1 Cup Frozen Peas
1 Can Pineapple Bits, Drained
1/4 Cup Coriander, Chopped
2 Tbsp Soy Sauce (Salt-Reduced)
1/2 Lime, Juice
Spray Oil (I use coconut)
Chopped Peanuts/Cashew or Alternative Nut (optional)
Place quinoa in saucepan over high heat, add coconut milk and chicken stock and bring to boil.
Once boiling, place a lid on top, turn down the heat to medium-low.
Cook until the liquid has been absorbed and quinoa is tender (15-20mins).
Meanwhile, heat a pan/skillet/wok over medium-high heat and spray with oil.
Add spring onion, ginger & garlic, cook for a minute stirring constantly.
Add peas, pineapple & coriander and cook for a minute.
Push the ingredients to the sides of the pan to create a clear space in the centre.
Whisk the eggs together, then pour into the pan.
Stir witha spatula until the eggs are scrambled, then stir and combine with the rest of the pan.
Add the cooked quinoa, soy sauce and lime juice to the pan and combine.
Cook for an additional minute or two or until the quinoa begins to crisp up.
Serve with the chopped peanuts on top.
Originally Sourced From: