*Rainbow Quinoa Fried Rice*
Ingredients (4 servings):
2 cups dried quinoa, rinsed
3 cups water or low-sodium vegetable broth
1 cup organic shelled edamame (fresh or frozen)
1 cup corn kernels
1 3/4 cups mushrooms, sliced
2 carrots, peeled and diced
3 scallions, thinly sliced (green and white parts)
1 small zucchini, diced
1/2 cup bell pepper (any color), cored and diced
1 tbsp sesame oil
3 tbsp low-sodium tamari sauce
2–3 tsp garlic powder
Sriracha hot sauce (optional)
Directions:
1. Rinse your quinoa in a fine mesh sieve under cool running water.
2. In a medium saucepan, combine quinoa with 3 cups water or vegetable broth.
3. Bring to a boil, then simmer covered for 15 minutes. Once done, remove the cover and let sit for another 10 minutes to soak up excess water. Fluff with a fork and set aside.
4. In a wok or large skillet, heat sesame oil over medium-high heat. Add all the vegetables and edamame, and stir-fry for about 1 minute. Add tamari, garlic powder, and other seasonings to taste.
5. Cook for another 3–4 minutes, stirring occasionally. Use a lid if needed to soften the vegetables.
6. Add the cooked quinoa to the veggie mixture, turn heat to high, and stir-fry for another 3–5 minutes, stirring constantly. Add a drizzle of oil if the mixture seems too dry.
7. Serve warm. Top with sriracha or an extra splash of tamari if desired.
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材料 (4份):
2 杯乾藜麥, 洗淨
3 杯水或低鈉蔬菜湯
1 杯有機去殼毛豆 (新鮮或冷凍）
1 杯玉米粒
1 3/4 杯蘑菇, 切片
2 根胡蘿蔔, 去皮切丁
3 根蔥, 切薄片 (蔥白兩部分)
1 個意大利瓜, 切丁
1/2 杯甜椒 (任何顏色), 去核切丁
1 大匙芝麻油
3 湯匙低鈉醬油
2-3 茶匙蒜粉
是拉差辣椒醬 (可選)
做法：
1. 用細網篩在冷水下沖洗藜麥。
2. 在一個中等大小的平底鍋中, 將藜麥與 3 杯水或蔬菜高湯混合。
3. 煮沸後, 蓋上鍋蓋, 小火慢燉 15 分鐘。煮沸後, 取下鍋蓋, 再靜置 10 分鐘, 以吸收多餘的水分。用叉子將藜麥弄松, 然後放在一旁。
4. 在炒鍋或大煎鍋中, 以中高火加熱芝麻油。放入所有蔬菜和毛豆, 翻炒約 1 分鐘。加入醬油, 蒜粉和其他調味料，以調味。
5. 再煮 3-4 分鐘, 偶爾攪拌。如有需要, 可蓋上鍋蓋, 使蔬菜變軟。
6. 將煮熟的藜麥加入蔬菜混合物中, 轉大火, 繼續翻炒 3-5 分鐘, 並不斷攪拌。如果混合物感覺太乾, 可以加少許油。
7. 趁熱享用, 淋上辣椒醬或少許醬油即可。