Quinoa Fried Rice

INGREDIENTS

• 1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
• 1 ½ cups water or low-sodium chicken (or veggie) stock
• ¼ small onion (or leeks, chopped
• 2 carrots, peeled and chopped
• 3 scallions, chopped and divided
• 3 garlic cloves, minced
• ½ teaspoon fresh ginger, minced
• 1 tablespoon olive oil
• 2 eggs, lightly scrambled (still raw)
• ½ cup frozen peas, thawed
• 1 head Kohlrabi, sliced

Sauce:

• 1 ½ tablespoons teriyaki sauce
• 2 ½ tablespoons soy sauce
• ¾ teaspoon sesame oil

INSTRUCTIONS

Rinse quinoa a few times in cold water.
Bring quinoa and water or chicken/veggie stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
Cool and store in the fridge, preferably overnight.
Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion, kohlrabi and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve

http://www.cookingforkeeps.com/2013/03/27/quinoa-fried-rice/