Thai Fried Quinoa is a healthier riff on fried rice, and is full of aromatic Thai flavors, including coconut, ginger, cilantro and lime.
On the last episode of Ben’s Not Home For Dinner, I got up-close and personal with a creamy, comforting Tuna Noodle Casserole. A dish that I happen to adore, but my man won’t touch with a 10 foot pole.
On tonight’s episode we feature an entree that is not only meatless, but also contains a slightly sweet element, otherwise known as meh and nuh-uh in my husband’s world.
Ben’s been in Vegas since Friday night for a bachelor party (?) and while I can’t wait to see his smiling face when he gets home tonight, I’ve been loving the recipes chock-full of Kristin-friendly ingredients I’ve made in his absence, like tonight’s dinner of Thai Fried Quinoa.
Coconut milk-infused quinoa is stir fried with ginger, garlic, pineapple and peas, then drizzled with a lime-soy sauce, and topped with chopped peanuts. AKA, my dream meal, but something Ben would just rather…not.
To be fair, peas are his fourth favorite food after potatoes, turkey and ketchup, and I did overhear him telling my Dad how awesome! quinoa is last week (so adorable) But you know what I mean!
Start by rinsing 1 cup quinoa under water in a fine mesh strainer, then add it to a saucepan. Pour in 1 cup each chicken broth and lite coconut milk.
Tip: shake your can of coconut milk before you open it. The fat in the milk rises to the top and sticks to the lid otherwise.
Bring the liquid to a boil then place a lid on top, lower the heat to medium low (about a 3.5 out of 10) and let the quinoa simmer for 15-20 minutes, or until it’s tender and cooked through.
While the quinoa is cooking, heat a large wok or skillet over medium-high heat, then give it a good coating with non-stick spray. Add 2 chopped green onions, 1 Tablespoon grated ginger, and 2 teaspoons minced garlic then cook for 1 minute, stirring constantly as to not burn the garlic.
BTW, I made the rookie mistake of going grocery shopping during the mad Saturday afternoon rush this weekend, and by the time I got to the fresh ginger, it was all gone. I paid through the nose for this tube of pre-grated ginger, but I’m actually kind of loving the convenience factor!
Next add 1 cup frozen peas, 1-8oz can pineapple tidbits (drained), and 1/4 cup chopped cilantro to the hot wok.
Cook for an additional minute or two, giving the peas time to heat through.
Lookin’ good already!
Next push the ingredients up the side of the wok to create a clear space in the center.
Add 2 whisked eggs, and scramble them up using a spatula. When they’re cooked, toss everything together to combine.
Finally, add in the cooked quinoa,
2 Tablespoons soy sauce or gluten-free tamari (dish will not be GF if using soy sauce) and the juice of 1/2 a lime.
Toss it all together then scoop into bowls, top with chopped peanuts, and enjoy!
Stop what you are doing this very minute, go to the grocery store, buy the ingredients for this dish, and make a double batch. That is a direct order.
That is to say, this is ab incredible dish! A light tropical scent hits your nose before you take a bite, then blammo – flavor explosion. Spicy ginger, savory garlic, sweet pineapple, and fragrant coconut. I adore this recipe!