Guy Fieri's Asian Fried Quinoa is one of the best, most awesome, totally fabulous recipes I've had in a long time. And I've had a lot of good recipes in the last few years, so that's saying something.
Taking a turn in Kita's (Pass the Sushi - you do know her, right?), new Pass the Sushi Cook Book Club, Guy Fieri Food: Cookin' It, Livin' It, Lovin' It received Kita's nod for the month of March and she curated three recipes for the rest of us to choose from. (Kita's idea is to challenge ourselves to use some of the much loved but often forgotten cookbooks lining our overflowing shelves...)
|Cick here to join the club!!|
A bit laborious in the prep, the dish flies together once the ingredients are ready. Never one to leave a recipe as it is, my version substituted chopped spinach in place of the cabbage and bok choy (because I didn't have them on hand), and omitted the celery (because I don't really like celery). Looking to add a little extra spice, a splash of Sriracha brought a nice finish, and Liv's love of sesame oil had me adding a Tbs or so just for her.
I think it may be the fresh ginger which brings this dish to a new level of total awesomeness, and after only one taste I knew we had a winner. Popping over to Kita's Facebook page I posted my enthusiastic thoughts on the recipe, and while I used glowing (but probably fairly boring) terms like, awesome, and loved it, etc, Jen from Juanita's Cocina summed my thoughts up perfectly with:
"Holy crapballs! This is delicious on a level that made my eyes roll back in my head."
As my meal planning tends to be somewhat last minute, I love the versatility of this recipe. The veggies allow for easy substitutions based on what's on hand or based on your particular tastes.
Our first serving used Guy's method of toasting the quinoa, and our second used leftover quinoa from another recipe. Both worked wonderfully and the second version saved some time, though I will enjoy the toasted when time allows. We've substituted spinach and kale for the greens and changed up the veggies to include asparagus and red pepper in addition to those on Guy's list. Have fun, create, and enjoy!
Guys recipe is given from his book, Guy Fieri Food: Cookin' It, Livin' It, Lovin' It, my substitutions are in red.
1 ½ cups quinoa
3 cups water or vege stock (water)
3 tbs grapeseed or olive oil (1 1/2 Tbs - I eyeballed it)
2 cups diced onions, about 1 ½ med onion
¼ cup chopped shallot (didn't use)
¼ cup minced garlic (4 large cloves)
½ cup minced ginger (2 Tbs grated fresh ginger)
1 cup finely chopped green onions
1 cup diced carrots
2 cups shredded baby bok choy (spinach or kale)
1 cup finely diced celery (didn't use)
2 cups shredded napa cabbage (didn't use)
1 cup diced sugar snap peas (we've also used asparagus and chopped red peppers)
3 tbs low sodium soy sauce (+ 1 Tbs Sesame Oil and Sriracha to taste)
2 large eggs, lightly beaten
In a large, dry, heavy bottomed skillet, toast the quinoa until lightly golden, 5 to 6 minutes, stirring often. Add the water and reduce the heat to medium. Cover and cook until quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
Wipe out the skillet and heat 1 ½ tbs of the olive oil over medium high heat. Add the onions and cook until well browned and soft, about 20 to 30 minutes, stirring occasionally. Stir in the shallots, and cook for 2 minutes, then the garlic, ginger, and green onion, cooking for 3 to 4 minutes more. Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and combine. Transfer mixture to a bowl and cover.
Heat remaining oil in skillet over medium-high heat. Add the quinoa. When heated through, pour the eggs over the quinoa until eggs have cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed.