Curry Fried Quinoa

I really enjoyed the curried quinoa salad I made a couple of weeks ago, so I wanted to do something a little different with curried quinoa this week. I made up a batch of quinoa with curry powder early Sunday morning, cooled it quickly in the fridge so that it would be ready for a quick brunch.

I can make a decent fried rice at home, but there’s no way to achieve the wonderful almost charred taste of fried rice that you’ll get at a Thai restaurant. For one, I’m working on an electric range, which offers less control over heat than a gas range. Asian restaurants also have special burners for woks, that directly apply the gas flame to the bottom of the wok, providing unparalleled heat that you just can’t replicate at home. So my attempts at fried rice will always be somewhat lacking compared to take-out, but I can still put together a comforting bowl of fried rice or quinoa that is full of veggies and flavor.

Curry Fried Quinoa
Serves 7 as a main course

2 cups dried quinoa
3 T hot curry powder, divided
3 eggs, beaten
2 T fresh grated ginger
3 cloves garlic, minced
1/2 onion, sliced
1 large carrot, sliced thin
1 red bell pepper
1 jalepeno, seeded and sliced
1 T oil
1 tsp tamari (wheat free)
handful of cilantro, chopped

Cook the quinoa in your rice cooker with 2 T of the curry powder. Let quinoa fully cool before making this dish – day-old quinoa is best.

  1. Heat a non-stick skillet over medium heat. Spray skillet with olive oil, and pour the beaten eggs into the skillet. Quickly scramble the eggs, chopping them up into small pieces with your spatula when they are almost done. Pour cooked eggs into a small bowl and set aside.
  2. Heat large non-stick skillet over medium heat. Add 1 T oil, and when oil is hot and shimmering, add the onion, carrot, bell pepper and jalepeno. Saute for 4-5 minutes, until onions just begin to caramelize.
  3. Add garlic and ginger to the pan, and stir until fragrant, about 30 seconds. Add the quinoa to the pan, and stir. Cook 3-4 minutes, stirring frequently. Add tamari and stir again. Add eggs and cilantro to the pan, then cook 1 more minute and serve.

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