From Our Kitchen: Quinoa Fried Rice

Can I just tell you one more time that we really love Asian food? Would you be okay with that? Okay, good, glad we got that out of the way because we do really love Asian food! Fried rice is one of those amazing vices on the menus at most Chinese and Japanese hibachi restaurants. You know you probably shouldn't love it, but, alas, love it you do. I found this recipe on the Pinterest (seriously - who among you does not just love the Pinterest?), and knew this love of fried rice combined with a newishfound love of quinoa would be a potent combination for our taste buds on one fine day. I made a few minor adjustments to the recipe, and was absolutely amazed at how much it tasted like the real, restaurant version thing! Oh quinoa, you beautiful, versatile, little grain, you!

What You'll Need:

• 1 cup cooked quinoa
• 1 1/2 cups low sodium chicken broth (or vegetable broth)
• 1/4 small onion, chopped
• 2 carrots, chopped and peeled
• 3-4 garlic cloves, minced
• 1/2 tsp ground ginger
• 1 tbsp olive oil
• 2 eggs
• 1/2 cup frozen peas
• 1 1/2 tbsp teriyaki sauce
• 2 1/2 tbsp soy sauce
• 3/4 tsp sesame oil

What You'll Do:

1. Cook quinoa according to package instructions. After cooking, fluff with fork, and store in fridge (up to overnight).
2. Mix teriyaki sauce, soy sauce, and sesame oil in a small bowl; set aside.
3. Heat 1/2 tbsp olive oil in a large pan over high heat. Add onion and carrot. Cook about 7 minutes, or until onion and carrot are softened.
4. Add garlic and ginger. Cook another 2 minutes.
5. Add in the rest of the olive oil and quinoa. Stir fry about 2 minutes.
6. Add sauce and stir-fry until mixed well, about 2 minutes.
7. In a separate pan, scramble your two eggs. Add to the stir-fry.
8. Toss in the peas until warmed through.
9. Serve alone, or as a side to your favorite asian main dish!