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A Homemade Version of Your Favorite Take Out Dish

April 27, 2013

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Sometimes, after a long day all you want to do is relax on the couch with a plate of your favorite take out meal. Unfortunately, this isn’t a healthy or budget friendly habit to pick up. Next time you find yourself craving something quick and delicious, instead of calling the Chinese restaurant down the street, whip up a batch of this (Un)Fried “Rice” Quinoa from 2007 grad Arielle Fierman. This dish is quick to make and it’s a great healthy alternative to take out.

 

(Un)Fried “Rice” Quinoa

INGREDIENTS:
1 box quinoa (beige, red or multi-colored) (approx 2 cups quinoa, 4 cups water)
3 eggs (farm-fresh)
1 cup frozen peas (thaw by rinsing under water)
1 red pepper (chopped)
2 carrots (chopped, sliced or julienned)
2 scallions (chopped)
1 white onion (chopped)
1 tbs Sesame Oil (or olive oil or butter to cook eggs)
3 tbs Toasted Sesame Oil (to taste)
4 tbsp Tamari (wheat-free + great alternative to soy sauce) (to taste)
2 tbsp Sesame seeds (optional)
Sea Salt
Pepper (white or black)

INSTRUCTIONS:
1. Rinse quinoa and cook according to directions.
2. While the quinoa cooks, chop the vegetables, add the peas and sautee all in sesame oil (keep some of the scallions for garnish later).
3. In another pan, scramble the egg, top with a dash of sea salt and pepper)
4. Once quinoa is done, egg is scrambled and vegetables are sauteed, mix all ingredients into a large saucepan.
5. Sprinkle tamari, toasted sesame oil, a few leftover scallions and sesame seeds on top.

About the author

Lauren Caster is a contributing writer to Wellness Today. She resides in Portland, Oregon where she enjoys cooking for friends, doing Bikram yoga, and exploring new restaurants and food carts in town. She is one part of the blogging duo behind the blog Brooklyn-Portland, she received her diploma in Baking and Pastry Arts from the Institute of Culinary Education in New York City and is a 2013 graduate of the Institute for Integrative Nutrition