Description
Salty, fatty, and lip-smacking delicious! This fried quinoa bowl balances earthy eggplant and bok choy with savory soy and miso.
Ingredients
Units
Scale
- 1 cups (237 ml) quinoa
- 1 cups (237 ml) vegetable broth or water
- 1 pinch of salt
- 1 cups (237 ml) eggplant cubed small, from half a large eggplant
- 2 tbsp. vegetable or sunflower oil
- 2 garlic cloves, peeled and diced
- 1 small onion, diced small
- 2 tbsp. tamari, or soy sauce
- 1 tbsp. water
- 1 tbsp. miso paste
- 1-inch knob fresh ginger, peeled and grated
- 1 bunch Chinese cabbage (bok choy)
- 2 eggs
- 1 handful fresh cilantro
- 2 green onions, sliced
- 1 tbsp. roasted peanuts or sunflower seeds
Instructions
- Place quinoa in a large bowl with enough water to cover it by an inch. Stir quinoa a couple of times, then drain through a sieve.
- In a pot, place 1 cup of vegetable broth or water with 1 cup of quinoa and a pinch of salt.
- Bring water to a boil, and then reduce heat to medium-high.
- Simmer until most of the water has been absorbed.
- Turn heat to low, cover and cook for another 10-15 minutes.
- Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready.
- Remove from heat and set aside until ready to use.
- To make Fried Quinoa:
- Place a cast iron pan over high heat.
- When hot, add a tablespoon of oil and eggplant.
- Cook, stirring occasionally, for about ten minutes until eggplant is soft throughout and crispy on the edges.
- Add another tablespoon of oil if necessary.
- Place another large sauté pan over high heat.
- Add another tablespoon of oil, diced onions and garlic.
- Reduce heat to medium and cook until translucent and soft (about 5-8 minutes).
- In a separate cup whisk together soy sauce, miso paste, and ginger.
- Add soy-miso paste into the pan and stir.
- Reduce heat to low.
- Add cooked quinoa and eggplant. Stir until well incorporated.
- Thinly slice Chinese cabbage and add to pan, cover for a couple of minutes, until cabbage starts to wilt.
- Whisk two eggs together then pour over quinoa.
- Stir constantly for two minutes until softly scrambled and well incorporated.
- Remove from heat.
- Add chopped cilantro, green onions and peanuts over quinoa.
- Serve immediately with a side of soy sauce.
Notes
- For a richer flavor, use a combination of vegetable broth and water to cook the quinoa.
- If you don’t have fresh ginger, you can substitute 1/2 teaspoon of ground ginger.
- To prevent the quinoa from becoming mushy, be sure to fluff it with a fork after cooking and before adding it to the pan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 60
- Fiber: 8
- Protein: 15
- Cholesterol: 100