Vegetable Fried Quinoa

I’m leaving for Germany in two weeks!  It doesn’t seem real.

I have planned pretty much everything out; from the flights to the restaurants to the museums and the streets we will wander; the food trucks and the beer and the hostels; the buses and the tour. But it still feels like it’s not enough, like I’m not prepared or know what I’m getting myself into. There’s always that fear.

One major aspect I don’t have figured out: what am I going to wear? 

Iceland was different; we were covering a much smaller scale of territory, and we were renting a car so we had control of everything. Also, all the information is right here on the internet for Iceland because it’s so “trendy.” Germany is so much bigger and vaguer and blogs don’t nearly give enough details about the little things.

Another part of me doesn’t want to plan too much, to anticipate every little thing, because where is the fun in that? As I learned from my trip to Iceland, not everything goes as planned, and expectations can fall through. But there are a few top priorities:

The usual. Not only am I planning this trip by the seat of my pants, but I’m going with my significant other, if you will. Don’t like using the other word, too weird. BOYFRIEND. OK there. He who has never been out of the country; who doesn’t like clubs (so we’re going to a ton of clubs); but he does speak basic German, and is v smart, and is always hungry, and is up for the adventure of our lives. Side note: If you’re not someone who is always up for eating then you probably are not my friend.

Because I’m saving for my trip, I’ve been extremely lazy in the cooking department. So, I’ve been trying to get rid of a lot of stuff in my pantry and get creative with what’s left in my fridge. Que the quinoa recipes! It goes with everything, and you can make such a wide array of dishes with it. Really, quinoa doesn’t get enough credit.

The recipe I’m sharing here today is a super quick and surprisingly delicious little concoction that has clearly been done before. But here’s a twist for ya: Dumpling sauce, BOOM. Sriracha, BOOM. Cute, almost fluorescent in their delicate nature, radishes, BOOM. They really help balance out the spice of the sriracha, which in itself, adds a subtle kick of sweet heat. I was able to whip up this quinoa “fried rice” with basic ingredients I had laying around (because one must always have Trader Joe’s Gyoza Dipping sauce, and if you don’t, it’s probably the only thing missing). I saved the leftovers in a mason jar for my packed lunches, and it was even better the next day.

You’ll need:

  • 1 cup multi-colored quinoa, cooked according to package instructions with 2 cups chicken broth
  • 2 tbsp. sesame oil
  • ½ cup yellow onion, chipped
  • 2 large carrots, chopped
  • 3 stems celery, chopped
  • 3 cloves garlic, minced
  • Dash of sea salt & pepper
  • 2 eggs
  • 2 tbsp. low-sodium soy sauce
  • 1 tbsp. Trader Joe’s Gyoza Dipping Sauce
  • (optional) 1 tsp. rice vinegar

Toppings

  • Chopped scallions
  • 1 tsp. Sriracha
  • Thinly sliced radishes

Cook quinoa in a small pot according to package instructions ( with 2 cups chicken broth instead of water). In a deep frying pan, heat sesame oil over medium. Add in onions, carrots, celery, garlic, salt and pepper. Saute until tender. Move veggies to the outer skirt of the pan, and crack two eggs in the middle. Sprinkle with salt, pepper, and scramble with the vegetables.

Once quinoa is done cooking (rings have emerged, and water is absorbed), add to vegetables and eggs in frying pan. To your preference, add in soy sauce, dipping sauce, and (for added flavor) rice vinegar. Transfer portions to a bowl and top with scallions, radishes, and a few splashes of sriracha. The sriracha really adds some color, spice and flavor to the dish!

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