Quinoa is extremely healthy and happens to taste pretty terrific. Usually found these days in salads, often quite delish, this time we are going to do quinoa “fried rice” style. For me it is a perfect way to use leftovers, and I love the texture of the quinoa after it is sauteed. Kind of crunchy.
Just spend some time in the fridge and choose the things that have not gone way past their due date. Recently some folks stopped by unexpectedly and I did a canna-quinoa fry with kale, shredded carrots and jalapenos.
I medicated this last batch of canola oil with Obama Kush, one of my favorite strains (and presidents), and have been quite pleased with the things I have been cooking. I made spicy vinaigrette with the oil and there was the slightest hint of weed, which was kind of a perfect complement to the earthy salad of potatoes and mushrooms I drizzled with said vinaigrette.
Quinoa “fried rice” style
1 tablespoon canna-canola oil
1 can chickpeas, drained and rinsed
1 cup frozen corn, defrosted
1 cup frozen edamame, defrosted
1 cup frozen peas, defrosted
1 small bunch mint, chopped
3 tablespoons canna-canola oil
¼ cup scallion, thinly sliced
¼ cup red onion, chopped
2 cups cooked quinoa
1 cup cooked chicken chunks
3 eggs, lightly beaten
1-3 tablespoons soy sauce
Black pepper and salt to taste
Serve with sriracha sauce
1. In a large skillet heat the tablespoon of canna-canola oil. Add the chickpeas, corn, edamame and peas. Sauté for 3-4 minutes. Remove from heat and stir in the mint. Place in a bowl and allow to cool for at least 20 minutes.
2. In the same skillet heat the remaining canna-canola oil. When hot, stir in the scallion, cooked quinoa and the chicken. Stir for 2-3 minutes. Add the remaining vegetables and continue to cook a minute or two.
3. Stir in the beaten eggs, along with the soy sauce, pepper and salt. Stir to coat the mixture with the eggs as they cook, 5-7 minutes.