Thai Fried Quinoa

Quinoa is normally a very bland accompaniment (it's more of a pseudocereal than a cereal or grain) and I usually have to find ways to jazz it up.  Why eat it?  Quinoa is a great source of protein, fiber, magnesium, phosphorus, calcium and iron.  It's gluten-free for those who are intolerant, lactose-free which is great for the lackies out there and just plain to easy to digest.  What does that mean?  Healthier and higher source of nutrients than rice and keeps you fuller longer, thus keeping us from snacking when we feel so inclined.  And why is that important?  When you eat out as much as the Piglets do, sometimes your body needs a detox and a healthy shot of fresh fruits, vegetables and protein.

I've cooked quinoa with onions and chicken stock, made it fried Chinese-style and cooked it with kimchi.  So why not try a Thai version?  I am not Thai and neither is Mr. Piglet so this is not authentic per se, but there are some Thai flavors involved - so it's much more Thai-influenced than anything.  Either way, enjoy!

Tools needed:
Rice cooker
Large pot
Spatula
Cutting board and knife
Measuring cups and spoons
Large bowl

Ingredients:

• 1 cup uncooked quinoa
• 1 14 oz can of light coconut milk and 3 tablespoons of water or 2 cups of water
• 1 chicken breast sliced into thin strips (amount of protein used is up to you)
• 3 tablespoons coconut oil (canola oil can be used instead)
• 3 eggs, beaten
• 2 green onions/scallions, diced
• 1/4 large white onion, diced
• 1 teaspoon ginger minced
• 4 garlic cloves, minced
• 2 shallots, diced
• 1/2 teaspoon chili flakes or 1 Thai chili pepper (optional)
• 1 cup tomatoes, sliced (I used cherry tomatoes since that's what I had in my fridge but feel free to use other varieties)
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce (found in the Asian aisle of your local grocery store)
• 1 cup diced pineapples, fresh or canned (fresh of course is better)
• 4 tablespoons peanuts, crushed (optional)
• 4 slices of cucumber (optional)
• 1 tablespoon diced green onions/scallions (optional)
• Salt and pepper to taste

Directions:
1.  Rinse the quinoa and place into the rice cooker.  Add the coconut milk/water or just water and press cook.  Once cooked, let it cool on the side.

2.  Season the chicken with salt and pepper.  In a wok or large pot on med high heat, add 1 tablespoon of the coconut oil.  Once the oil gets hot, add the chicken and toss until the chicken is cooked and some of it is browned.  Remove from wok/pot and set aside.

3.  Add 1 tablespoon of coconut oil to the wok/pot and add the eggs and scramble - cook for only a minute or two or just until the eggs are slightly still underdone.  Remove from wok/pot and set aside with the chicken.

4.  Add 1 tablespoon of oil and add the onions, scallions and ginger and cook until the white onions are translucent, about 5-7 minutes depending on how hot the work/pot is.  Add the garlic and saute for another 2-3 minutes.  Add the chili flakes, tomato and pineapple and saute for another 2-3 minutes.  Add the quinoa and keep stirring for another 2-3 minutes.  Add the soy sauce and fish sauce and keep stirring for another 4-5 minutes.  Add the chicken and the scrambled egg in and stir fry for another 3-4 minutes.  Taste and see if you need more salt, pepper or soy sauce.  After adjusting the taste, if needed, remove from heat and top with peanuts, scallions and cucumber if you would like.

5.  Eat and enjoy!

(Recipe adapted from Skinny Taste)