Ever had one of those days where you were running flat out all day, handling this, that, and the other thing? One of those days when you arrive home later than usual, starving, and too tired to go out to dinner, let alone cook?
Well it happens to me more often than I would like. But one thing I really don’t like is not eating dinner.
This recipe is one of my easy, need-to-eat-dinner-now, don’t-have-time-to-shop recipes. Well, actually, it’s an adaptation and my new go-to. Fried rice. Except there is no rice in the recipe. Instead I use quinoa, which is higher in protein than rice and, in my humble opinion, so much tastier.
For this particular recipe I rummaged through my fridge and pantry and found some ground pork, eggs, green onions, garlic, frozen peas and carrots, and some oils, spices, and tamari. And of course some quinoa.
The beauty of this recipe is that you can use whatever you have one hand – left over ham or chicken? Throw it in. Veggies from last night’s dinner? Toss them in.
This dish is simple, filling, and ever so versatile. And ready in no time. It is even faster if you happen to have some cooked quinoa on hand – next time you make some, double the amount and you’re all set for the next time you need to eat well and fast.
My philosophy is that no matter how busy your day is, you deserve to still eat well. In fact, the busier you are, the better you deserve to eat.
Gluten Free Pork Fried Quinoa Rice Recipe
Ingredients
Kosher or fine sea salt
1 cup Ancient Harvest Traditional Quinoa (or approximately 3 cups cooked quinoa)
3 large eggs
1 tablespoon plus ½ teaspoon gluten free tamari or soy sauce, use divided
2 tablespoons vegetable oil, use divided
½ pound ground pork
1½ cups frozen peas and carrots
3 green onions, sliced
2 cloves garlic, minced
2 teaspoons sesame oil
1½ teaspoons fresh or dried ginger
Directions
Bring 2 cups of water to a boil. Add 1 teaspoon salt and the quinoa. Cover the pot, lower the heat, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat, fluff with a fork, and reserve.
Lightly beat the eggs with ½ teaspoon tamari and set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the pork and cook, breaking it up, until browned, about 3 minutes. Add the peas and carrots (no need to thaw) green onions, garlic, remaining tablespoon of tamari, sesame oil, and ginger. Cook, stirring frequently for 3-4 minutes or until everything is heated through. Add the cooked quinoa and cook, stirring for another 1 -2 minutes.
Make a well in the center of the mixture by pushing everything to the sides of the pan. Add an additional tablespoon of oil, let it heat for about 15 seconds, then add the eggs. Scramble the eggs then mix them into the rest of the mixture.
Servings:
A gluten free recipe that serve 4 – 6 people.
Ready for dessert?
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Need a quick meal?
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