One of the newest additions to my Favorite Recipes collection – Quinoa Fried Rice, has become my latest crush! A total fuss free recipe with fewer ingredients, a zillion health benefits, and takes hardly 15 minutes to cook.

So, why Quinoa? Quinoa is high in protein, fiber, and minerals, and also a healthy substitute for rice. It fits perfectly with the Eat Healthy mantra of the modern world which although is dominated by salads, but quinoa makes a great low-calorie replacement to regular rice recipes.

Now, why Fried Rice? Well, to me it is the best possible way to clear your leftover veggies at home, but this time not along with rice, instead quinoa. Or if you are a parent worrying on how to make your kids eat veggies, this is your answer; it’s colorful, tasty, and of course loaded with all the good stuffs! Also, your customizing options are ample; add or replace with tofu, paneer, eggs, chicken or meat, as you like. I am sure you’re gonna love this dish if you are a fan of Chinese takeout dinner nights, like me.

There is no big list of sauces to this recipe, just two; Soya sauce and Chili Garlic sauce. I love using chili garlic sauce in my Asian inspired dishes, especially in stir fry and fried rice recipes.  You can substitute it with sriracha sauce, but I highly recommend Chili garlic sauce. Trust me… it tastes so damn good.

Enjoy, Happy Cooking…!

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Quinoa Fried Rice with Grilled Pineapple

Healthy n Nutritious Quinoa Fried Rice loaded with Veggies and Grilled Pineapple… A Perfect Rice substitute, Tastes way better than your regular Takeouts…!! 

Course Main Course

Cuisine Chinese

Keyword fried rice, quinoa, quinoa fried rice

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 cup quinoa (cooked and cooled)
• 2 garlic (minced)
• ½ of an onion (chopped)
• ½ cup green beans (chopped)
• 1 carrot (chopped)
• ¼ cup edamame / green peas
• 2 tbsp soya sauce / tamari
• 2-3 tsp chili garlic sauce / sriracha sauce
• 3 pineapple rings
• Salt and pepper (as required)
• 1 tbsp oil (olive / sesame / vegetable oil)
• ¼ cup green onions (chopped, garnish)

Instructions

• Cook quinoa according to package directions.

  OR

  Rinse the quinoa and drain. Combine quinoa with 2 cups of water and bring to a boil. When it starts boiling, reduce the heat to a low, cover and simmer for 15 minutes until the water is absorbed and germ has spiraled out.
• Heat oil in a pan on medium heat, sauté garlic until its fragrant. Add the chopped veggies (except edamame/green peas) and cook until the vegetables turn tender. Season with salt and pepper.
• Meanwhile on a grill pan, cook pineapple rings on medium heat, 5 minutes on each side, until they become slightly caramelized / tender. You can brush with a little oil / butter if desired. Remove from the pan and slice the rings into bite size pieces.
• Add cooked quinoa, edamame, soya sauce and chili garlic sauce, into the pan with cooked vegetables. Toss for 3-4 minutes to combine well. Add chopped pineapple slices, mix well and garnish with green onions.

Notes

1. You can use your choice of vegetables like bell pepper, snow peas, zucchini, broccoli, mushrooms, or corn, and also include eggs and any protein as desired.

2. Chili garlic sauce works best for this recipe, but you can substitute it with sriracha sauce.

3. This same recipe can be used to make fried rice with your choice of cooked and cooled brown/white rice.

4. You can refrigerate the prepared dish in an air tight container for up to 4-5 days.

The post Quinoa Fried Rice with Grilled Pineapple appeared first on Pepper Delight.

Quinoa was never on my favourite list until recently when a friend of mine prepared this recipe, and that changed my outlook to explore this wonder food. Trust me; it was a complete satisfying meal! And what threw me off was the simplicity of the dish; raw vegetables with no fancy sauces, just a simple lemon juice based dressing and it was Yumm!!

Before I indulge into the recipe, for those of you who do not know about this superfood Quinoa… it is considered as one of the healthiest food in this planet. The nutritional benefits of quinoa are endless; it’s gluten-free, high in protein (a great option for vegetarians), anti-oxidants, iron and magnesium. Quinoa cooks pretty fast than any other grains and is very easy to incorporate into your daily diet. You can add it to your salads, stir fries, and is also a healthy substitute to rice.

I have used all my favorite veggies in this salad bowl recipe. And YES, there is raw beetroot in this dish. Do you like raw beetroot? I prefer it mostly for my smoothies; check out my Beetroot Power Smoothie (its my fav!).  Beetroot is high in fiber, low in fat and high with anti-oxidants, whether it’s cooked or not.  Having raw beetroot in salad is intimidating at times, as many do not like its earthy smell. But pickling beetroot in lemon juice and salt helps to reduce its muddy taste and smell. In this salad you can use beetroot in many different ways, be it finely chopped/grated, cooked, roasted or even pickled.

Be creative, you can customize this recipe with your choice of fruits or vegetables. Adding nuts to your salad bowl provides hearty fats to your body; Almonds, Pistachios, Cashews are low calorie nuts which you can substitute for walnuts. Just keep in mind to use raw ones.

So enjoy this delicious colorful bowl of goodness!!!!

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Quinoa Salad Bowl

A Veggie Quinoa Bowl, loaded with Vegetables in a Zesty Cilantro Lemon Dressing… Simple, Healthy and Satisfying…!! 

Course Salad

Cuisine American

Keyword quinoa, quinoa salad, salad

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Akhila

Ingredients

• 1 small beetroot
• 1 carrot
• 1 onion
• 1 bell pepper
• 1 cup quinoa
• 2 lemon
• 2 tbsp cilantro leaves (chopped)
• Walnuts (topping)
• Salt and pepper

Instructions

• Peel the skin of the vegetables, thoroughly wash and rinse to clean. Chop them into small bite sized pieces.
• Squeeze the lemons and add salt to it to prepare a pickle juice, soak the beetroot and carrots separately (to prevent mixing of color) in it for 4-5 hours.
• Cook quinoa according to package directions. Remove from the heat and allow it to cool for 15 mins. Fluff it with a fork.
• Prepare the dressing by mixing lemon juice, cilantro leaves, salt and pepper in a bowl. Whisk until smooth.
• Mix cooked quinoa with vegetables, pour the dressing, and toss to mix together. Let it stand for 30 mins.
• Top with walnuts and serve in a bowl.

Notes

1. Make sure you buy fresh beetroots and wash them thoroughly under cold water.
2. You can use beetroot in many different ways for this recipe; finely chopped, grated, cooked, roasted, or even pickled.
3. Substitute walnuts with low calorie nuts such as almonds, cashews or pistachios.

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