If you bought a giant bag of quinoa from Costco and it’s still sitting in your cupboard because you don’t know what to do with it, you might want to give this recipe for quinoa fried rice a try. This time around I replaced half of the chicken broth with coconut milk and the flavor was outstanding.

Here is the recipe:

Ingredients
1 cup quinoa
1 cup lite coconut milk
1 cup chicken broth
1 small onion, chopped
1 medium carrot, chopped
1 tablespoon  minced ginger
2 garlic cloves, minced
1 cup frozen peas
1 8oz can pineapple tidbits, drained
1 oz can sliced water chestnuts, chopped {optional}
1 teaspoon dried cilantro or 1/4 cup fresh, chopped
3 eggs
2 tablespoons soy sauce
2 tablespoons lime juice
1 tablespoon olive oil

Directions

Place the quinoa, coconut milk and chicken broth in a rice cooker and cook just as you would rice. If you do not have a rice cooker simply add the quinoa, coconut milk and chicken broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered, until the liquid has been absorbed and quinoa is tender {about 20 minutes}.

While the quinoa is cooking, saute the onions and carrots together in olive oil until tender. Add the garlic and ginger and cook for about 1 minute. Add the frozen peas, pineapple, water chestnuts and cilantro cook 2 minutes.

Push the ingredients to the side, add the eggs to the center of the pan and scramble. Once the eggs are cooked, toss all the ingredients together and add lime juice and soy sauce. Serve warm.

Cooking With Quinoa: the Supergrain

Here are a few more of my favorites qunioa recipes:

Chicken, Quinoa, Taco Salad
Breakfast Quinoa with Cinnamon and Nutmeg
Quinoa with Dried Cranberries and Toasted Pecans
Grilled Chicken Kabobs with Spinach Quinoa
Quinoa Salad with Cranberries, Spinach and Feta