What I Ate Wednesday v.16.0- Quinoa Fried Rice

Posted: October 12, 2011 in recipes, wiaw

It’s Wednesday, my favorite blogging day of the week.  I’m still not totally feeling like myself, however I made a great recipe last night, it’s WIAW, so I thought I’d share.
Grief is a tricky thing.  I feel like it’s a long tunnel.  Each day I climb further out and towards the light.  And I feel okay.  And then some memory reaches out and grabs me and then I feel sad all over again. We are still healing and part of that I guess is resuming the things that used to make you happy.  Like WIAW. So here I am.
I didn’t photo journal out my whole day, but I think this is a run down of what I ate.  Don’t judge my comfort dessert. Kashi Go Lean and honey nut Chex cereal combo with almond milk, breakfast quinoa with peaches, v8, granny smith apple, 6 Morningstar buffalo chck’n tenders, black beans, sweet potato, handfuls of honey nut chex, quinoa fried rice, McDonald’s hot fudge sundae with peanuts.
I am usually notoriously awful at making Asian food.  I have no wok and every time I stir-fry it becomes a “boiled”, rubbery mess. However I saw a healthy fried brown rice recipe in my Biggest Loser cookbook and was inspired.  This dish is based off that and a recipe from Gina at Skinnytaste for quinoa fried rice.

Side Note: Gina posts great healthy recipes daily.  She created the skinny pumpkin cupcakes that I keep making this fall!
I’ve written several posts about quinoa and all it’s glory.  High in protein and the only vegetarian source of all essential amino acids.  But folks, can you please buy a rice cooker?? It is SO much easier to cook in a rice cooker!  They’re like $10…and I’m pretty sure they sell them at Walgreens.  Can ya just try it? For me! 
The dish was a hit and the leftovers were even better!  Maybe you can “wow” your next dinner guest with quinoa?

Healthy Quinoa “Fried Rice” with Chicken:

  • 2 chicken breasts diced
  • 2 cups cooked quinoa
  • 1 diced carrot
  • 1 diced bell pepper
  • 1/2 cup frozen green peas
  • 2T diced garlic
  • 8 diced scallions
  • 1 egg with 2 egg whites, scrambled
  • 2T coconut oil
  • 4T low sodium soy sauce
  • 1t red pepper flakes
Using a rice cooker and a 2:1 liquid to starch ratio, cook quinoa.  Cook diced chicken in 1T coconut oil. Set aside. Cook scrambled eggs using nonstick spray. Set aside.

Heat 1T coconut oil in wok or large skillet. Sauté garlic, pepper, carrot, and green onion until tender.  Add peas. Cook additional 2 minutes.  Add chicken, quinoa, and soy sauce.  Cook 1 minute. Taste and adjust soy/salt flavor.  Add eggs, stir to combine, and heat 30 seconds.
Serve and enjoy!

Are you finally on the quinoa bandwagon?

Love and still heavy hearts,
Carissa & Kyle
  1. Of course! We love it and it has 100% replaced rice in our house. I also love making Fried Quinoa, it is a favorite of mine 🙂

  2. Alexis says:

    I may have to try this… that is one thing I have not done with Quiona!!!

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