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)Â 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!
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Fari 01.30.2013
It’s 1am, I can’t wait till tomm so I can make this. Sounds incredibly incredible.
Ben @awesomeveganblog.com 01.18.2013
Nice! I made a Thai-style quinoa recipe, too. :)
http://awesomeveganblog.com/2013/01/16/cooked-quinoa-lunch-stir-fry-recipe/
What I Ate Wednesday 1/16/13 | 01.17.2013
[…] Â Thai Fried Quinoa (recipe will be up next week but based on this […]
Denise 01.14.2013
I am making this right now and I am super excited about it! Serving it with your Super Power Spring Rolls which I am equally looking forward to!
Gina 01.07.2013
Just finished making this for dinner, was AMAZING! The pineapple added just the right amount of sweetness and balanced with the lime beautifully! Will definitely be adding this to my recipe rotation! So glad I found your blog!
Mary Jane 01.01.2013
This looks good and my husband loves Thai food, but there is no heat in it. What would you add to make it spicy? He makes fried rice all the time, but we never thought of using quinoa. Love your blog.
Iowa Girl Eats 01.03.2013
I would add red chili pepper flakes, or siracha!
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[…] Thai Fried Quinoa […]
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[…] Thai Fried Quinoa via IowaGirlEats […]
Shawna 11.14.2012
Oh, yum! made this last night (left out the egg to make it vegan) and this is one of the first recipes that has made me LOVE quinoa :D
Bethany 10.15.2012
Kristin! I just stumbled upon your blog when I was on pinterest this afternoon. I have really enjoyed hearing “your voice” through these blogs and…well 2 hours later i’ve finally decided on this recipe for dinner tomorrow night with the 7 other college housemates! WOO!
Thanks for the inspiration, the photography, the detailed descriptions and for sharing your life via the web! It’s a blessing :)
Beth
Iowa Girl Eats 10.15.2012
Ooo, you ladies will love it! Thanks for stopping by the blog!
Stephanie 09.20.2012
SO Delicious!!! We had to make with 1/2 brown rice and 1/2 quinoa since the store was out of regular quinoa, but it was SO good. We also added chicken and edamame. My boyfriend who generally doesn’t like quinoa devoured it and has requested it many time since! Thank you for sharing!
Carrie 08.27.2012
Awesome meal – I’ve had this recipe bookmarked for awhile, finally made it tonight. It’s a keeper!
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lia 07.17.2012
chicken broth = not a meatless recipe
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[…] Recipe slightly adapted from Iowa Girl Eats […]
Laurel 06.19.2012
This was delicious! Thank you so much for sharing :)
I fried up some tofu in garlic and threw that in, it was a really nice addition!
Sally 06.18.2012
First of all, love your blog! I have subscribed to the email updates, and now have a very long list of recipes I want to try!
I am planning on making this tonight, but am out of quinoa :( I am trying to avoid the grocery store tonight (always a mad house after work!). Would this dish be just as good with brown rice?
Peg 06.06.2012
I found this recipe on Pinterest & made it tonight! (I did make a couple changes: added some diced carrots to increase veggie content, used some lemon juice b/c I didn’t have lime, & stirred in some natural pb b/c I didn’t have peanuts for topping!) It is delicious!!! I’m REALLY struggling w/ portion control because I REALLY want to eat some more (like the WHOLE thing!!!) It is seriously THAT good! Thanks for the amazing recipe!