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Author Notes: This Fried Quinoa recipe is the perfect late-night pick-me-up, which tastes even better the next day. Salty, fatty, and lip smacking delicious, this recipe is not only addictive, but good for both your body and soul. —Tasty Plan
- 1 cup uncooked quinoa
- 2 cups vegetable broth or water
- 1 pinch sea or kosher salt
- 1 cup eggplant, cubed small
- 2 tablespoons neutral vegetable oil
- 2 cloves garlic, peeled and minced
- 1 small onion, diced small
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon water
- 1 tablespoon rice miso paste
- 1 inch knob fresh garlic, peeled and grated
- 1 bunch Chinese cabbage (bok chou)
- 2 eggs
- 1 handful fresh cilantro
- 2 green onions, sliced thin
- 1 tablespoon roasted peanuts or sunflower seeds
- Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve.
- In a pot, place 2 cups of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed.
- Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use.
- To make Fried Quinoa, place a cast iron pan over high heat. When cast iron is hot, add a tablespoon of oil and cubed eggplant. Cook stirring minimally for about ten minutes. Eggplant should be soft throughout and crispy on the edges
- While eggplant cooks place another large sauté pan over high heat. Add another tablespoon of oil, diced onions and garlic.
- Reduce heat to medium and sweat vegetables until translucent and soft (about 5-8 minutes).
- In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low.
- Add cooked quinoa and eggplant. Stir until well incorporated.
- Moving quickly, add thinly sliced cabbage into the pan, cover for a couple of minutes, until cabbage starts to wilt.
- Whisk two eggs together then pour over quinoa. Stirring constantly for two minutes until softly scrambled and well incorporated into the quinoa. Remove from heat.
- Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch