Thai Peanut Quinoa Fried “Rice”
Recipe Type: Salad
Cuisine: Asian, Quinoa, Healthy
Here’s a lightened up version of your traditional fried rice, this time using quinoa instead of white rice. I used a bag of Asian coleslaw mix and tossed in some frozen edamame before stir frying it all with a bunch of Asian spices. Serve with chopped peanuts over the top to give it a nice crunch! Can be eaten warm or chilled, and you can even drizzle a bit of the extra juice from my Sesame Teriyaki Chicken (previous recipe) to give it a bit more flavor. I served mine over a bed of spinach greens with some chicken and stir fry vegetables on the side!
- 1 cup dry quinoa, rinsed
- 2 cups low sodium chicken broth
- 2 tsp + 1/2 tsp peanut oil
- 1 14 oz bag Asian coleslaw mix (without the creepy mix-ins they include)
- 1 1/2 cups frozen shelled edamame
- 1/2 cup chopped green onions
- 1 egg
- 1/2 cup chopped peanuts, divided
- For Peanut Sauce:
- 1/4 cup low-sodium soy sauce
- 3 tbsp rice vinegar
- 2 tbsp water
- 1/4 cup orange juice
- 1 tbsp + 1 tsp sugar
- 1 1/2 tbsp peanut butter
- 2 tsp chili garlic sauce (I found this next to the hot sauce at the store!)
- Add quinoa and broth to rice cooker and set to cook.
- Combine ingredients for sauce in a small bowl and microwave in 20 second increments, stirring until smooth. Set aside.
- Whisk egg and 1/2 tsp peanut oil in a small bowl. Set aside.
- Heat remaining oil in a large wok or skillet on high heat. Add coleslaw mix, edamame, and green onions. Stir until tender, about 3 minutes. Make a space in the middle by pushing the slaw out to the sides of the pan. Pour beaten egg/oil into center and stir immediately until you see nice little chunks of scrambled egg in the mixture.
- Add cooked quinoa and sauce to the skillet and combine. Stir in half the peanuts and top with the other half right before serving!