My mom came to visit for a few days. It was great. I find the more I have to be an adult, the more I want my momma around to take care of me. Oh the irony of actually growing up...
Anyway, I made this dish when she was here and she really enjoyed it. I had thought I had already posted it here, but I was wrong! I feel so bad for having kept this recipe from you for so long. It is one of our absolute favorites. It's really pretty quick, involves very few ingredients, reheats great, and is a nutrition powerhouse with the quinoa and egg. Need a great recipe for dinner? I highly recommend this one!
Ginger-"fried" Quinoa
makes enough for 3 plus some left-overs
1/4 cup olive oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks
2-3 thinly sliced green onions
4 cups cooked rice or quinoa*
4 large eggs (or more)
2 teaspoons sesame oil (for some heat, use hot sesame oil)
4 teaspoons soy sauce
In a large skillet, heat 2 tbs oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels.
Reduce heat under skillet to medium-low and add 2 tablespoons oil, leeks, and green onions. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise heat to medium and add quinoa. Cook, stirring well, until heated through.
Lightly grease a non-stick skillet. When hot, crack in your eggs. Cook over medium to medium-low heat for just a few minutes, until white is cooked through, but the yolk is still nice and runny. I often cover the skillet with a lid to help cook the top of the egg without over-cooking the bottom. You could also just make poached eggs.
Divide quinoa into dishes. Top with an egg and drizzle with sesame oil and soy sauce. Sprinkle crisped garlic and ginger over everything and serve. My hubby always has two or more eggs with his quinoa; either way it's delicious!
*If you don't have quinoa or rice already prepared, just do that before you do the rest of this recipe. I usually use about 1 1/2 cups quinoa and almost twice that amount of water. Bring to a boil and then reduce to a simmer for about fifteen minutes.
**You can also just toss the garlic and ginger in with the quinoa at the end; it’s easier and tastes just as good!
Ginger-"fried" Quinoa
makes enough for 3 plus some left-overs
1/4 cup olive oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks
2-3 thinly sliced green onions
4 cups cooked rice or quinoa*
4 large eggs (or more)
2 teaspoons sesame oil (for some heat, use hot sesame oil)
4 teaspoons soy sauce
In a large skillet, heat 2 tbs oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels.
Reduce heat under skillet to medium-low and add 2 tablespoons oil, leeks, and green onions. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise heat to medium and add quinoa. Cook, stirring well, until heated through.
Lightly grease a non-stick skillet. When hot, crack in your eggs. Cook over medium to medium-low heat for just a few minutes, until white is cooked through, but the yolk is still nice and runny. I often cover the skillet with a lid to help cook the top of the egg without over-cooking the bottom. You could also just make poached eggs.
Divide quinoa into dishes. Top with an egg and drizzle with sesame oil and soy sauce. Sprinkle crisped garlic and ginger over everything and serve. My hubby always has two or more eggs with his quinoa; either way it's delicious!
*If you don't have quinoa or rice already prepared, just do that before you do the rest of this recipe. I usually use about 1 1/2 cups quinoa and almost twice that amount of water. Bring to a boil and then reduce to a simmer for about fifteen minutes.
**You can also just toss the garlic and ginger in with the quinoa at the end; it’s easier and tastes just as good!