This month’s Secret Recipe Club led me to Juanita's Cocina, a delightful blog packed with terrific recipes, lots savory (my kind of recipe blog!) and sweet alike. I’ve been noticeably absent from blogging these last two months, and Jen’s blog, her diligence, and passion are inspirational. Maybe I will get back in gear! I thoroughly enjoyed reading about her family, and her recent Mother’s Day post talks to how her wife, Uncle R, so warmly embraced her son, J, like her own and is quite touching (scones look good, too). Like most of us who cook a lot, Jen has definite opinions, and the post about Mexi-CAN’T restaurants is pretty funny – and very true. With stunning photography, great use of props (how many ramekins do you own, and in every color of the rainbow?), I marked a number of possibilities, including creamy radish dip, spicy chicken ranch dip, green chile cheeseburgers, and spicy Bang Bang shrimp tacos – I’m a sucker for any kind of fish tacos especially with Sriracha.
However, since Craig loves KEEN-wah so much – maybe just saying it – I settled on the Asian fried quinoa, which may tie with our
chicken(less) quinoa as THE best quinoa recipe ever. The recipe below is Jen’s original recipe. The changes I made were to prepare half a cup of dried red quinoa since 1½ cups would make a ton, and I used a Buffalo cabbage in lieu of green cabbage and omitted the snap peas and eggs. True to form, Craig suggested I add a few shakes of Sriracha since we like spicy. As Jen points out, this is so healthy and is delicious room temp or warm. It can be eaten as a vegetarian entrée as I did for lunch, and we originally ate it as a picnic side dish with baked chicken. Try it. You will really enjoy it. I know this will be on our picnic rotation more than a few times this summer. Napa
Asian Fried Quinoa
Asian Fried Quinoa
- 1 1/2 cups quinoa
- 3 cups veggie stock
- 3 Tbs. grapeseed oil (you can also use olive oil)
- 2 cups finely chopped onion
- 1 large shallot, finely minced
- 1/4 cup finely minced garlic
- 1/4 cup finely grated ginger (I used the fresh ginger in the tube)
- 1 cup green onions, finely chopped
- 1 cup carrots, finely chopped
- 2 cups baby bok choy, shredded finely
- 1 cup celery, chopped into small pieces
- 2 cups green cabbage, shredded
- 1 cup snap peas, coursely chopped
- 3 Tbs. soy sauce (plus some for service)
- 2 large eggs, beaten
In a large skillet heated over medium heat, toast the quinoa until it turns light golden brown, stirring occasionally (4-6 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 (16-20 minutes). Transfer the quinoa to a bowl and set aside.
Wipe out the skillet and heat 1 1/2 Tbs. of the oil over medium heat. Once hot, add the onions and cook until onions are well caramelized, making sure to stir frequently (15-20 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 Tbs. 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 and serve