Best Chinese Fried Quinoa Recipes

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ASIAN FRIED QUINOA DELIGHT



Asian Fried Quinoa Delight image

Adapted from Guy Fieri's new cookbook, this is the bomb! A great way to fix quinoa, with lots of flavor. Enjoy!

Provided by Sharon123

Categories     Grains

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

1 1/2 cups quinoa
3 cups water (or vegetable stock)
3 tablespoons olive oil (or use grapeseed oil)
2 cups diced onions (about 1 1/2 onions)
1/4 cup shallot (or green onion)
1/4 cup minced garlic
1/2 cup minced ginger
1 cup finely chopped green onion
1 cup finely diced carrot (about 4 small)
2 cups shredded baby bok choy
1 cup finely diced celery
2 cups shredded napa cabbage (about 1/4 head)
1 cup diced sugar snap pea
3 tablespoons soy sauce, plus more to taste
2 large eggs, lightly beaten (optional to keep it vegan)

Steps:

  • In a large cast iron skillet(or other heavy skillet) over high heat, toast the quinoa until lightly golden, 5-6 minutes, stirring frequently. Add the water or stock and reduce heat to medium. Cover and cook until the quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
  • Wipe out the skillet and heat 1 1/2 tbls. of the olive oil over medium high heat. Add the onions and cook until well browned and soft, about 20-30 minutes, stirring occasionally.
  • Stir in the shallots(if you don't have shallots, just use more green onions) and cook 2 minutes, then add the garlic, ginger, and green onion and cook for 3-4 minutes more.
  • Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and mix well. Move the mixture to a bowl and keep warm.
  • Heat the remaining 1 1/2 tbls. of oil in the skillet over medium high heat and add the quinoa. When it is heated through, pour the eggs over the quinoa and stir fry until the eggs are cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed. Enjoy!

QUINOA FRIED "RICE"



Quinoa Fried

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Bring 1 1/2 cups water, 3/4 cup rinsed quinoa and 1/2 teaspoon kosher salt to a simmer in a saucepan; cover and cook 15 minutes. Meanwhile, cook 1 chopped broccoli stalk and 4 chopped baby bell peppers in vegetable oil in a skillet until tender, 3 minutes. Add 2 chopped scallions and 1 tablespoon each chopped garlic and ginger; cook 1 minute. Add the quinoa, 2 tablespoons soy sauce and 1 tablespoon each toasted sesame oil and mirin; toss.

CHINESE FRIED QUINOA



Chinese Fried Quinoa image

1 tablespoon soy sauce is a little so season to taste with it. There is no salt added to this recipe it all comes from the sauce sauce. I usually just add at the end and keep tasting it until it's how I like it.

Provided by Samantha Bideau

Categories     Other Main Dishes

Number Of Ingredients 9

2-3 c cooked quinoa
1 small onion, chopped
1 clove garlic, minced
2 carrots peeled and sliced
1/2 c frozen peas
2 can(s) sliced water chestnuts
3 eggs, beaten
1 Tbsp soy sauce
1 1/2 c cooked shredded chicken

Steps:

  • 1. Heat canola oil over medium-high heat. Add onion and garlic. Cook until onion is translucent.
  • 2. Add carrots and peas. Cook for 2 minutes or until tender. Move to side of pan.
  • 3. Add egg. Fry, cutting into small pieces. Mix all together.
  • 4. Add quinoa and cooked chicken. Stir.
  • 5. Add soy sauce. Stir. Heat through.

QUINOA FRIED RICE



Quinoa Fried Rice image

Great side dish and substitute for fried rice.

Provided by chris

Categories     World Cuisine Recipes     Asian

Time 8h50m

Yield 6

Number Of Ingredients 14

1 ½ cups water
1 cup quinoa
salt to taste
2 ½ tablespoons soy sauce
1 ½ tablespoons teriyaki sauce
¾ teaspoon sesame oil
1 tablespoon olive oil, divided
2 carrots, peeled and chopped
¼ onion, chopped
3 scallions, chopped, divided
3 cloves garlic, minced
½ teaspoon minced fresh ginger
2 eggs, beaten
½ cup frozen peas

Steps:

  • Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
  • Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
  • Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
  • Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
  • Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.5 g, Cholesterol 62 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 1.1 g, Sodium 607.4 mg, Sugar 3.3 g

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