Thai Fried Quinoa

by Meg on January 9, 2012

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After a kettle bell workout Thai fried quinoa and chicken meatballs seemed like the perfect mixture of carbohydrates and protein.

Thai Fried Quinoa(adapted from peas and thank you)

  • 1 cup dry quinoa
  • 1 cup light coconut milk
  • 1 cup chicken or vegetable broth
  • 1 tsp. of extra virgin olive oil
  • 1/2 cup chopped green onions 
  • tsp. garlic, minced
  • 1 cup  frozen peas and carrots
  • 3 cups of baby spinach
  • 1 tbsp. of Bragg’s amino acids(gluten free)
  • 1 tsp. of agave nectar
  • 1 egg
  • 1/2 cup cilantro, minced
  • lime, cut into wedges

Instructions

  • Place a saucepan over medium-high heat and add quinoa, stirring every minute or so until quinoa is toasted.
  • Combine light coconut milk and  broth and add to quinoa.
  • Bring to a boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.
  • Meanwhile, coat a large skillet with of oil and place over medium-high heat. Add green onion and garlic and sauté  2-3 minutes.
  • Add peas & carrots, spinach and 1/4 cup of cilantro and sauté for an additional minute.
  • Then the amino acids and agave nectar and mix thoroughly.
  • Make a hole in the middle of the skillet and add  the egg and scramble.
  • Add quinoa to the skillet and cook for 2-4 minutes or until slightly crispy.
  • Serve and garnish with cilantro and lime wedges.

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For dessert I  had a red grapefruit for dessert – it’s been my nightly go to for a little something sweet!  P1099671

I’m off to take one more look at my clinical assignment ONE more time & to watch the first episode of season 2 Downton Episode. I’m so excited!

{ 1 comment }

Betty January 15, 2012 at 8:34 am

Like the blog

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