Pass the Cookbook: Asian Fried Quinoa

Today I am excited to start a new endeavor. It’s time for March’s Pass the Cookbook Club, hosted by Kita from Pass the Sushi.  Kita realized she had too many cookbooks not being used on a regular basis so she started Pass the Cookbook Club to make it a point to open and use a new cookbook each month. Lucky for us she invited friends. 

March's cookbook was  “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It”, by Guy Fieri. I was pretty excited for this selection as Mr. J and I watch Diners, Drive-ins and Dives all the time.

I wasn't on top of things in March and today came along a lot faster than I thought. Because of this I ended up picking what seemed to be the easiest dinner to throw together - Asian Fried Quinoa.  The other choices, Guy’s Cherry Cobbler Pizza, and his Snake Bite Sandwiches seemed pretty fantastic too. I am sure we will be checking them out as well. 

To read more about how the cook book club works, see last month's post from Kita - Pioneer Woman’s Herb Roasted Pork Tenderloin. To join the club, click the facebook group here. 

Asian Fried Quinoa

by Guy Fieri

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: saute side quinoa Chinese

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Ingredients (serves 6)

• 1 1/2 cups quinoa
• 3 cups chicken stock
• 3 Tbsp olive oil
• 2 cups finely chopped onion
• 1 large shallot, finely minced
• 1/4 cup finely minced garlic
• 1/4 cup finely grated ginger
• 1 cup green onions, chopped
• 1 cup carrots, sliced
• 2 cups baby bok choy, shredded finely
• 1 cup celery, chopped into small pieces
• 2 cups Napa cabbage, shredded
• 1 cup snap peas, coursely chopped
• 3 Tbsp soy sauce
• 2 large eggs, beaten

Instructions

In a large skillet heated over medium heat, toast the quinoa until it turns light golden brown, stirring occasionally, about 5 minutes. Once toasted, add the veggie stock to the skillet and bring to a boil. Reduce heat to medium-low, cover the skillet, and cook until all liquid is absorbed, about 15-20 minutes. Transfer the quinoa to a bowl and set aside.

Wipe out the skillet and heat 1 1/2 Tbsp of the oil over medium heat. Once hot, add the onions and cook until onions are well caramelized, making sure to stir frequently, about 15 minutes.

Add the shallots to the skillet and cook for 2 more minutes. Then add the garlic, ginger, and green onion, cooking for another 3-4 minutes, allowing everything to soften.

Add the carrots, bok choy, celery, cabbage, and snap peas. Cook just until the bok choy and cabbage are wilted. Add the soy sauce, and mix ingredients well. Transfer the veggies to another bowl.

Heat the other 1 1/2 Tbsp of oil in the skillet over medium heat. Add the quinoa and warm through, stirring frequently. When quinoa is heated through, drizzle the eggs over the surface of the quinoa. Once eggs have “set to cook”, gently incorporate them into the quinoa in pieces large enough that they are visible. Add the veggie mixture to the skillet and mix well.

Taste for seasoning, adding more soy sauce if necessary and serve.

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