Quinoa Fried "Rice" with Crispy Garlic and Ginger
This light and healthy faux fried rice is made with fluffy quinoa, golden brown crispy garlic and ginger, caramelized shallots, scallion, soy sauce, and a touch of sesame oil.
- 1/4 c neutral oil, like avocado or grapeseed
- 6 large cloves of garlic thinly sliced
- 1 1'' piece of ginger peeled and thinly sliced into slivers
- 1 large shallot thinly sliced
- 3 c cooked quinoa
- 3 tsp sesame oil
- 2 tbsp soy sauce
- 4 scallions thinly sliced
- 1 tbsp toasted sesame seeds
- 1/2 c loosley packed cilantro leaves and stems
Toss the garlic, ginger, shallot, and oil into a large skillet over medium heat. Cook, stirring often, until the garlic is barely golden and crisp, about between 5-10 minutes. Using a slotted spoon, transfer the garlic, ginger, and shallot to a paper towel-lined plate to drain; season with salt.
Turn up the heat to medium-high add the quinoa and sesame oil, toss to combine. Continue stirring for an additional 3 minutes then, remove the skillet from the heat and pour in the soy sauce, scallions, and half of the garlic, ginger, and shallot mixture; season with salt.
Transfer the quinoa to a platter and top with cilantro leaves, sesame seeds, and the remaining garlic, ginger, and shallot mixture. Serve immediately!
Quinoa fried rice can be stored in a tightly sealed container in the refrigerator for up to five days. Just know that the coconut will not be as crisp but it’s still delicious.
To reheat in the microwave, sprinkle a bit of water over the quinoa, then drape a damp paper towel over the bowl before heating it, to make sure it doesn’t dry out. You can also reheat it in a pot: give it a generous sprinkle of water, and heat with the lid on over low heat for 3-5minutes.
Calories: 351kcal | Carbohydrates: 34g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Sodium: 517mg | Potassium: 351mg | Fiber: 5g | Sugar: 2g | Vitamin A: 255IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 3mg