Shrimp and Egg Fried Quinoa

Shrimp and Egg Fried Quinoa

Quinoa recipes seem to be everywhere these days and Spouse was one of the early converts to this latest super-food trend. I have to admit that I love it's nutty flavor too. I am not that big of a rice fan so I always welcome a tasty alternative. Quinoa is actually a seed and not a grain and has been cultivated for thousands of years. It is high protein, low-fat, gluten free and is also high in essential minerals like iron and magnesium, so when a tasty alternative to rice comes packing that kind of nutritional power, you can see why our family has made our part of our everyday meal menu planning.

In this dish, I have simply substituted quinoa for the rice in one of our favorite fried rice recipes, so if you are planning an Asian food menu you can actually very easily make this with rice instead.

Serves 4

Slowly simmer together:

• 1 cup quinoa
• 2 cups chicken stock (or water)
• pinch salt

Simmer for about 20 minutes until the quinoa is fully cooked and tender. Don't overcook it to mushy, it should still have a little bite to it. When cooked spread it out in a shallow baking dish or on a parchment lined baking sheet to cool quickly. This helps preserve the texture of the quinoa. It doesn't need to be cold, just let it steam off. You can also have your quinoa cooked and cooled in advance and just pull it out of the fridge to use in this recipe at dinner time for an easy meal in minutes. While the quinoa cooks you can prepare the other components of the dish.

Lightly saute together:

• 2 tbsp peanut oil
• 2 dozen large shrimp
• salt and pepper to season

Drain the shrimp on paper towels and set them aside until later.

In a wok or large nonstick saute pan over medium heat add:

• 2 cloves minced garlic
• 1/2 cup finely diced red onion
• 2 tbsp peanut oil
• 2 tsp toasted sesame oil

Cook for only a minute or so until the onions soften, then add:

• 3 beaten eggs
• 1/2 cup chopped red pepper

Cook the eggs to a hard scramble , chopping them into small pieces. Turn the heat up to medium-high and add the cooled quinoa and sauteed shrimp along with:

• 1 tsp chili flakes (or 2 tsp crushed chili paste) more or less to taste
• 1 tsp grated fresh ginger
• 1 tsp Chinese five spice powder

Toss together in the wok and stir fry for two or three minutes before serving. Garnish with a sprinkle of fresh chopped green onions.

Shrimp and Egg Fried Quinoa

Quinoa recipes seem to be everywhere these days and Spouse was one of the early converts to this latest super-food trend. I have to admit that I love it's nutty flavor too. I am not that big of a rice fan so I always welcome a tasty alternative. Quinoa is actually a seed and not a grain and has been cultivated for thousands of years. It is high protein, low-fat, gluten free and is also high in essential minerals like iron and magnesium, so when a tasty alternative to rice comes packing that kind of nutritional power, you can see why our family has made our part of our everyday meal menu planning.

In this dish, I have simply substituted quinoa for the rice in one of our favorite fried rice recipes, so if you are planning an Asian food menu you can actually very easily make this with rice instead.

Serves 4

Slowly simmer together:

• 1 cup quinoa
• 2 cups chicken stock (or water)
• pinch salt

Simmer for about 20 minutes until the quinoa is fully cooked and tender. Don't overcook it to mushy, it should still have a little bite to it. When cooked spread it out in a shallow baking dish or on a parchment lined baking sheet to cool quickly. This helps preserve the texture of the quinoa. It doesn't need to be cold, just let it steam off. You can also have your quinoa cooked and cooled in advance and just pull it out of the fridge to use in this recipe at dinner time for an easy meal in minutes. While the quinoa cooks you can prepare the other components of the dish.

Lightly saute together:

• 2 tbsp peanut oil
• 2 dozen large shrimp
• salt and pepper to season

Drain the shrimp on paper towels and set them aside until later.

In a wok or large nonstick saute pan over medium heat add:

• 2 cloves minced garlic
• 1/2 cup finely diced red onion
• 2 tbsp peanut oil
• 2 tsp toasted sesame oil

Cook for only a minute or so until the onions soften, then add:

• 3 beaten eggs
• 1/2 cup chopped red pepper

Cook the eggs to a hard scramble , chopping them into small pieces. Turn the heat up to medium-high and add the cooled quinoa and sauteed shrimp along with:

• 1 tsp chili flakes (or 2 tsp crushed chili paste) more or less to taste
• 1 tsp grated fresh ginger
• 1 tsp Chinese five spice powder

Toss together in the wok and stir fry for two or three minutes before serving. Garnish with a sprinkle of fresh chopped green onions.

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Spicy Stir Fried Orange Chicken

Spicy Stir Fried Orange Chicken

A quick and easy stir fried chicken dish served on a bed of rice noodles. The spicy heat comes from Chinese chili paste so it is very easy to regulate the amount of heat or even leave it out altogether if you prefer. There are enough strong flavours of orange and ginger to carry the dish without any heat at all but I just love it with a little kick! ;)

Spicy Stir Fried Orange Chicken

Serves 4

3 large boneless skinless chicken breasts, cut in cubes

3 cloves minced garlic

3 tbsp peanut oil

Salt and pepper to season

In a wok or large sauté pan over high heat, season and stir fry the chicken and garlic in the oil until almost completely cooked. Remove the chicken from the pan and set aside.

To the wok or sauté pan add:

¼ cup rice wine or Chinese cooking wine

¼ cup rice wine vinegar

½ cup orange juice

2 tbsp hoisin sauce

1 tsp sesame oil

1 tbsp chilli paste

Bring to a boil and return the chicken and garlic to the pan along with:

1 tbsp grated ginger

Zest of one orange

½ tsp Chinese five spice powder

1 red pepper diced

To thicken the sauce, add a slurry of:

2 teaspoons corn starch dissolved in ¼ cup cold water

(NOTE: You may not have to use all of the slurry. Use just enough to bring the sauce to the proper consistency.)

Finally toss in

2 large oranges, cut in sections

Serve over rice noodles and garnish with fresh chopped scallions.

Spicy Stir Fried Orange Chicken

A quick and easy stir fried chicken dish served on a bed of rice noodles. The spicy heat comes from Chinese chili paste so it is very easy to regulate the amount of heat or even leave it out altogether if you prefer. There are enough strong flavours of orange and ginger to carry the dish without any heat at all but I just love it with a little kick! ;)

Spicy Stir Fried Orange Chicken

Serves 4

3 large boneless skinless chicken breasts, cut in cubes

3 cloves minced garlic

3 tbsp peanut oil

Salt and pepper to season

In a wok or large sauté pan over high heat, season and stir fry the chicken and garlic in the oil until almost completely cooked. Remove the chicken from the pan and set aside.

To the wok or sauté pan add:

¼ cup rice wine or Chinese cooking wine

¼ cup rice wine vinegar

½ cup orange juice

2 tbsp hoisin sauce

1 tsp sesame oil

1 tbsp chilli paste

Bring to a boil and return the chicken and garlic to the pan along with:

1 tbsp grated ginger

Zest of one orange

½ tsp Chinese five spice powder

1 red pepper diced

To thicken the sauce, add a slurry of:

2 teaspoons corn starch dissolved in ¼ cup cold water

(NOTE: You may not have to use all of the slurry. Use just enough to bring the sauce to the proper consistency.)

Finally toss in

2 large oranges, cut in sections

Serve over rice noodles and garnish with fresh chopped scallions.

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Stir Fried Orange Walnut Sweet Potatoes

Stir Fried Orange Walnut Sweet Potatoes

Today we have a delicious side dish for practically any meal. As a one oven household, I like stove top recipes like this, especially during the Holidays when the oven is already doing double duty with the turkey, stuffing, roasted potatoes etc. The sweet potatoes go so well with the orange in this recipe and I absolutely love the crunch of the toasted walnuts too but if you don't like walnuts, toasted pecans, cashews or macadamia nuts are also good substitutes.

• 3 cups sweet potatoes thinly sliced
• 3 tbsp peanut oil

Stir fry in a large wok for about 5 minutes over medium high heat, then reduce heat to minimum-low and cover for one minute before adding the sauce mixture.

Orange Sauce

Stir together:

• 1/2 cup orange juice
• finely grated zest of one orange
• 3 tbsp soy sauce
• 1 tsp very finely grated ginger root
• 1 tbsp honey
  1/4 tsp cinnamon

Add sauce to the sweet potatoes and stir fry for an additional minute or two to thicken the sauce. Serve with:

• 2/3 cup toasted walnuts

Stir Fried Orange Walnut Sweet Potatoes

Today we have a delicious side dish for practically any meal. As a one oven household, I like stove top recipes like this, especially during the Holidays when the oven is already doing double duty with the turkey, stuffing, roasted potatoes etc. The sweet potatoes go so well with the orange in this recipe and I absolutely love the crunch of the toasted walnuts too but if you don't like walnuts, toasted pecans, cashews or macadamia nuts are also good substitutes.

• 3 cups sweet potatoes thinly sliced
• 3 tbsp peanut oil

Stir fry in a large wok for about 5 minutes over medium high heat, then reduce heat to minimum-low and cover for one minute before adding the sauce mixture.

Orange Sauce

Stir together:

• 1/2 cup orange juice
• finely grated zest of one orange
• 3 tbsp soy sauce
• 1 tsp very finely grated ginger root
• 1 tbsp honey
  1/4 tsp cinnamon

Add sauce to the sweet potatoes and stir fry for an additional minute or two to thicken the sauce. Serve with:

• 2/3 cup toasted walnuts

reade more... Résuméabuiyad