Chinese Fried Quinoa





This recipe comes from The Domestic Geek.  She suggest making it for back to school lunches. What a great idea! My husband doesn't give compliments too often but he did declare he like quinoa after trying this recipe. I only used half of the vegetable stock cube because I found using the whole cube too salty. I also, halved the sesame oil because it was over powering the recipe.


2 1/2 cups water with 1/2 vegetable stock cube 
1 1/2 cups quinoa, rinsed and drained
tsp sesame oil
1/2 cup onion, chopped
1/2 cup carrots, peeled and diced*
1/4 cup frozen peas
1 clove garlic, finely chopped

1 Tbsp tamari
1 tsp hot sauce (optional)
1/2 cup green onions, chopped


Add vegetable stock and quinoa to a large pot. Bring to a boil. Once its boil, reduce to a simmer and cover. Let simmer for 20 minutes. Turn off the heat and let sit while still covered. 
Add sesame oil to a large frying pan on medium heat. Once heated add onion, cook till translucent. Add carrots for about 3 minutes, until they soften up a bit. Add garlic and peas; cook for 1 minute. Add soy sauce, hot sauce and green onions and stir. Toss in cooked quinoa and mix well. Serve cold, room temperature or warm it’s up to you.

* To save time just use baby carrots in a bag that are already peeled and easy to chop because they are already small.

This recipe comes from The Domestic Geek.  She suggest making it for back to school lunches. What a great idea! My husband doesn't give compliments too often but he did declare he like quinoa after trying this recipe. I only used half of the vegetable stock cube because I found using the whole cube too salty. I also, though halved the sesame oil because it was over powering the recipe.