Chinese style quinoa recipe
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- Dish type
- Side dish
This quinoa dish is truly delectable. It makes the perfect side dish to any meal.
120 people made this
- 1 tablespoon extra-virgin olive oil
- 170g quinoa
- 475ml chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon finely chopped fresh root ginger
- 1 clove garlic, finely chopped
- 2 spring onions, chopped
MethodPrep:5min ›Cook:35min ›Ready in:40min
- Heat olive oil in a saucepan over medium heat. Stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken stock, soy sauce, ginger and garlic. Increase heat and bring to the boil. Cover and reduce heat to low. Simmer until all liquid has been absorbed, 25 to 30 minutes. Fluff quinoa with fork and top with spring onions before serving.
Reviews & ratingsAverage global rating:(140)
Reviews in English (100)
I adjusted the amounts to serve 2 people, used a Kallo vegetable stock cube and threw in a handful of Quorn chicken-style pieces... it was the best home made Chinese-anything I've ever eaten!! A must-try - 2 thumbs up!!!-26 Sep 2011
Easy to make and very tasty. Had it for lunch today today and will definitely make again soon.-30 Jan 2017
I strongly recommend to rinse quinoa thoroughly before toasting it a little to remove its natural defense of bitterness & proceed w/the recipe.-31 Jul 2009
/>Eat Happy: 30 Minute Feel-good Food />Easy midweek meals />Vegetarian mains />Feelgood desserts
This is a veggie-packed, 15-minute home version of a Chinese takeaway. I have to eat it with chopsticks to make myself slow down &ndash it&rsquos that good! It&rsquos an ideal way to use up leftover quinoa and you just need 10 minutes to chop everything up so that it&rsquos ready to go, then simply fry it all together, serve up and make a super-speedy spicy garlic sesame oil to go on top. Top with a fried yolky egg or scramble in a few eggs, and serve with some kimchi on the side.
How to Make Quinoa Fried Rice
Firstly, cook the quinoa and allow it to cool completely. You may want to keep the quinoa in the refrigerator to get an extra firm texture. I generally cook the Quinoa in an Instant Pot as it very easy and every time we get a perfect fluffy separated grain. You can also use a stovetop pot to cook the quinoa.
In a skillet or wok, heat 1 tablespoon of the sesame or olive oil over medium-high heat. Add the minced garlic and saute for 30 secs or until aromatic.
Then add onions and green chili and cook about 2 minutes till onions turn soft.
Add carrots, colored bell peppers (capsicum), broccoli, green beans and stir fry on high flame till the vegetables are cooked and tender.
Then add soy sauce, vinegar and saute on high flame stirring regularly without getting burnt.
Add the cooked quinoa, salt, ground black pepper to this and gently mix it evenly. Cook on low flame for 2-3 minutes.
Sprinkle sliced spring onions on Indian Style vegetable fried rice with quinoa recipe just before serving.
The Best Way to Cook Quinoa
- Rinse your rise. Several times. This is such an important step because quinoa can be bitter without rinsing. This will also help to mimic the taste of rice more!
- Season the cooking liquid. The is also so important! Quinoa, while more flavorful than plain rice, still doesn’t have much flavor on its own. Seasoning the cooking liquid ensure the quinoa will also have little bit of flavor prior to adding the soy sauce.
- Use an equal amount of quinoa to liquid. So one cup of liquid for every one cup of quinoa. Also, I like to use low-sodium chicken stock to up the flavor even more.
- Cook on a low heat. You barely want the quinoa to be simmering, otherwise it could turn mushy.
- Don’t overcook! Once the quinoa is fluffy, remove it from the heat. Fluff with a fork.
How to Make This Rainbow Quinoa Salad
- Steam broccoli and edamame.
- Shred cabbage.
- Chop bell pepper.
- Make dressing (that’s seriously tasty).
- Even better the next day.
I hope you all love this salad. It’s:
& SO easy to make
This is the perfect salad when you’re craving something satisfying, delicious, and veggie-packed. Half of the recipe boasts 24 grams of protein and 14 grams of fiber!
And although it’s delicious enjoyed fresh, something magical happens when it’s chilled and enjoyed the next day for lunch. Leftover game on point!
Into quinoa salads? Be sure to check out our Curried Quinoa Salad and Black Bean Quinoa Salad with Orange Lime Dressing.
If you try this recipe, let us know! We love your comments, ratings, and – of course – your Instagram posts at #minimalistbaker! Cheers, friends!
- 8 ounces extra-firm tofu
- 2 tablespoons toasted sesame oil, divided
- 1 cup (1-inch) slices green onions
- 1 tablespoon minced fresh ginger
- 5 ounces thinly sliced shiitake mushroom caps
- 5 garlic cloves, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 tablespoons lower-sodium soy sauce, divided
- 2 tablespoons rice vinegar, divided
- ¼ teaspoon kosher salt
- 2 cups cooked quinoa
- 2 cups thinly sliced napa cabbage
- ¼ cup chopped fresh cilantro
- ½ teaspoon sugar
Arrange tofu on several layers of heavy-duty paper towels. Cover with additional paper towels let stand 15 minutes. Cut into 1/2-inch-thick cubes.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan swirl to coat. Add tofu sauté 4 minutes or until browned. Place tofu in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions and next 4 ingredients (through bell pepper) stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt cook 30 seconds. Add mushroom mixture to tofu.
Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cabbage, cilantro, and sugar. Toss well to combine.
Healthy Eating: Chinese Quinoa Pulao
Have you been craving for some delicious chinese food? Knowing that it might not be safe to order from your favorite restaurant or hit up your local street food joint yet, we’ve got an exciting recipe for you! Satisfy your cravings with this delicious Chinese Quinoa Pulao recipe that’s a healthy twist on fried rice!
What You Will Need
- Quinoa – 1 cup
- Water – 2 cups
- Salt to taste
- Black pepper powder – 1 tsp
- Soya sauce – 1 tsp
- Red chilli sauce – 1 tsp
- Oil/Ghee – 2 tsp
- Mixed vegetables (carrot, green beans, cabbage and capsicum) – 2 cups
- Chopped onion – 1 medium
- Chopped garlic pods – 3
- Chopped green chilli – 1
How To Prepare
- ,Heat a pan with one tsp of oil/ghee
- Add soaked, rinsed and strained quinoa.
- Let it roast for a minute on a medium flame and keep stirring it.
- Now add two cups of water to it and salt to taste.
- Once it starts boiling, turn the flame on low, cover and cook it for 10 to 15 minutes. Keep checking to prevent burning.
- After 15 minutes, switch the flame off and keep it covered for 5 minutes so it gets steam cooked. After 5 minutes check if the quinoa is cooked and not sticking to the pan.
- Next we take another pan and add a spoon of oil to it. Once the oil is heated, add 2-3 garlic pods and chopped onion.
- Slowly add chopped vegetables, a little salt and cover it for a minute till all vegetables are cooked but still crunchy.
- Now add 1 tsp soya sauce, one tsp red chili sauce and half tsp black pepper powder. Give it all a mix.
- Finally, add the cooked quinoa and stir it all well. Your Chinese Quinoa Pulao is ready!
Please Note : Quinoa has high quantities of saponin coatings on the outside of the kernel which is bitter to taste. So it’s very important to rinse it well after soaking it for at least 10-20 minutes. 1 cup of dry quinoa will give almost 3 cups of cooked quinoa.
Highlights of the Chinese Quinoa Pulao Recipe
- It is a good one pot meal consisting of proportionate carbs, protein, fiber and fat.
- It will give you a healthy satiety for your cravings for restaurant style Chinese food, without any guilt.
- Suitable for balanced dinners, for weight loss, diabetics, PCOS and muscle builders as well.
- This dish is excellent for vegetarians as they have to rely upon good sources of plant protein and quinoa is complete protein as it has all the essential amino acids which the body is unable to make itself
We hope you try and enjoy this delicious Chinese Quinoa Pulao recipe! Do leave your thoughts and feedback in the comments below! For more Healthy Recipes, check out Healthy Reads or tune in to LIVE cooking sessions on GOQii Play .
Origin of Fried Rice
The exact origin of fried rice is unknown, but it’s earliest mention is believed to be in a book about Chinese cuisine from the Sui Dynasty (569-618). The story is that Emperor Yang Guang tasted the dish in Yangzhou and loved it so much that it became an imperial dish.
The standard recipe for Yangzhou fried rice includes rice, eggs, meat, fish, mushrooms, bamboo shoots, and peas. You can find a traditional (not vegan) recipe here.
Our plant-based version strays from traditional in terms of ingredients, but is similarly colorful and cooks the quinoa twice for a “fried” effect.
- 250 grams Sweet Potato
- 1/2 cup Quinoa
- 1 teaspoon Cumin powder (Jeera)
- 100 grams Tofu , firm and crumbled
- 1 cup Beetroot , grated
- 1 Onion , finely chopped
- 1/2 cup Walnuts , lightly toasted and coarsely ground
- 3 tablespoons Whole Wheat Bread crumbs
- 2 tablespoons Coriander (Dhania) Leaves , chopped
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Black pepper powder
- 2 teaspoons Parsley leaves , dry
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Dried basil leaves
- 4 cloves Garlic , finely chopped
- 2 tablespoons Lemon juice
- 1 tablespoon Red Chilli sauce
- Salt , as required
- 8 Burger buns , whole wheat
- Classic Mayonnaise (With Egg) , as required
- English Mustard Sauce , as required
- 16 Pickled Jalapenos , pickles
- Iceberg lettuce , as needed (lettuce/spinach)
- 2 Avocados , sliced
- Extra Virgin Olive Oil , as needed
Fried rice is a traditional Chinese dish. It’s actually believed that the dish was perhaps created to use up leftover rice to avoid food waste!
Traditionally, fried rice contains rice, vegetables, eggs, and soy sauce. Since this is a vegan fried rice with quinoa, we’re adjusting the ingredients a bit…
- Quinoa. We’re using two bags of Success Boil-in-Bag Tri-Color Quinoa. This quinoa cooks in just 10 minutes, making it perfect for easy weeknight meals!
- Vegetables. I’m using canned carrots and green peas, but this fried rice with quinoa is perfect for using any leftover vegetables.
- Tofu. Instead of eggs, I opted to top the quinoa fried rice with fried tofu. For a version closer to the classic, throw in some scrambled tofu that resembles eggs!
- Soy sauce. I’m using low-sodium soy sauce so I can better control the saltiness.