Sunday, November 17, 2013

Stir Fried Quinoa and Vegetables with Sriracha Mayo

Quinoa has lately become the forefront of healthy eaters and diets within the past few 
years (at least around here). I've been aware of it for quite some time, but I've never really
come up with quite as creative of recipes I've seen in magazines or on Pinterest. 
Basically, you would cook your quinoa as usual and simply stir fry with a little bit of butter and soy sauce. The vegetables I cooked in similar fashion, but used teriyaki instead of soy.

Vegetables of choice washed and diced (we used zuccinni, squash, onion, carrots, and peas)
1 cup of quinoa
2 cups of water
1/4 cup of soy sauce
1/4 cup of teriyaki
1 tablespoon of black sesame seeds
1 tablespoon of granulated garlic
2 eggs
Add water and quinoa and water to a pot, bring to a boil and simmer for ten minutes. Meanwhile,
stir fry vegetables until tender with a tablespoon of butter (amount of vegetables and types are up to you as listed in my ingredients we used zuccinni, squash, onion, carrot, and peas), add teriyaki and cook to desired tenderness. A lot of times I tend to slightly under cook my vegetables for a better crunch. Once the quinoa is finished add it to a saute pan with some a tablespoon of butter, and add enough soy to darken the quinoa, but DO NOT over saturate. Cook until slightly crisp and then add two eggs to quinoa stirring until the eggs are cooked. Top with vegetables and enjoy.

As always, I have to add a little something extra in the way of a sauce. Since it's Asian-inspired recipe, what better to add than a Sriracha Mayo drizzle. Sriracha mayo is the spicy mayo you usually get with sushi.

Sriracha Mayo

1 cup mayonnaise (I prefer Duke's)
1/4 cup of Sriracha
2 tablespoons granulated garlic
2 tablespoons lime juice

Mix well!

Dem feels. Picked out the chords on piano too :)

No comments:

Post a Comment