Asian Fried Quinoa Delight

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Adapted from guy fieri's new cookbook, this is the bomb! A great way to fix quinoa, with lots of flavor. Enjoy!!

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Steps

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In a large cast iron skillet over high heat , toast the quinoa until lightly golden , 5-6 minutes , stirring frequently.

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Add the water or stock and reduce heat to medium.

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Cover and cook until the quinoa opens and the liquid is absorbed , about 20 minutes.

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Transfer to a bowl to cool.

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Wipe out the skillet and heat 1 1 / 2 tbls.

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Of the olive oil over medium high heat.

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Add the onions and cook until well browned and soft , about 20-30 minutes , stirring occasionally.

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Stir in the shallots and cook 2 minutes , then add the garlic , ginger , and green onion and cook for 3-4 minutes more.

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Add the carrots , bok choy , celery , cabbage , and snap peas and stir until just wilted.

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Pour in the soy sauce and mix well.

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Move the mixture to a bowl and keep warm.

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Heat the remaining 1 1 / 2 tbls.

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Of oil in the skillet over medium high heat and add the quinoa.

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When it is heated through , pour the eggs over the quinoa and stir fry until the eggs are cooked.

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Return the vegetables to the pan',.

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Ingredients

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quinoa, water, olive oil, diced onions, shallot, garlic, minced ginger, green onion, carrot, baby bok choy, celery, napa cabbage, sugar snap pea, soy sauce, eggs