One of my blogging goals for this year is to really step it up in the side dish department. I am really bad about planning them. Sure, I have said this before and have made little to no improvement. I usually serve a veggie of some sort with every meal, but have a tendency to forget about anything else. I usually end up roasting some potatoes or throwing together some rice at the very last minute, but it doesn’t always hit the spot. Back when I made the vegetable fried rice, we fell in love with it and I make it pretty regularly whenever I need an easy dinner night. We usually pair it with some chicken tossed in my favorite terriyaki sauce from the store.
When I saw this recipe, I was pretty smitten with the idea of replacing the rice with quinoa, since it is my new obsession. I loved the idea of the Thai flavors since we still miss our favorite BYOB Thai place in CT. I love the addition of the pineapple since it is one of my absolute favorite fruits. This comes together quickly as well and makes the perfect side dish for any Thai inspired main meal you have on your menu plan!
Thai Fried Quinoa
1 cup quinoa, rinsed and drained
1 cup lite coconut milk
1 cup chicken broth
2 green onions, chopped
1 Tablespoon ginger
2 teaspoons minced garlic
1 cup frozen peas
1-8oz can pineapple tidbits, drained
1/4 cup cilantro, chopped
2 Tablespoons soy sauce
juice of half a lime
chopped peanuts (optional)
What you’ll do:
Place quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.
While the quinoa is cooking, heat a large wok or skillet over medium-high heat and spray with cooking spray. Add green onions, ginger, and garlic and cook for 1 minute or just until fragrant, stirring constantly. Add peas, pineapple tidbits, and cilantro and cook for 1 additional minute.
Push the ingredients to the sides of the wok to create a well in the center. Whisk the eggs together in a small bowl, then pour into the wok. Whisk vigorously until the eggs are scrambled, then fold in the rest of the ingredients to combine. Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.
Source: Iowa Girl Eats