Thai Fried Quinoa

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.

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

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!