Fried Rice Style Quinoa with Almond Butter
Active Time: 30 minutes
Total Time: 30 minutes
- Dairy Free
- Gluten Free
Let Your Friends Try This Recipe!
Why we love it:
Using almond butter sweetens the sauce - but also gives it a depth and richness that you can’t quite place - but definitely want to know more about. We love this as a use-it-up recipe, so feel free to consider that the method and get creative. Plus, any leftovers involved shorten the prep time - if you can cook the quinoa (or rice) a day ahead this becomes a 10 - 15 minute meal tops!
11⁄2 cups Quinoa
3 cups Water
1⁄2 teaspoon Kosher Salt
4 Tablespoons Soy Sauce
1 Tablespoon Maple Syrup
1 Tablespoon Almond Butter (or sub peanut butter)
1 Lime (zest and juice)
2 teaspoons Chili Garlic Sauce (or sriracha, plus more to taste)
5 Green Onions
1 cup Carrot (finely chopped)
11⁄2 cups Broccoli (chopped)
1 Tablespoon Sesame Oil
1⁄2 cup Cashews (optional, or peanuts)
Rinse the quinoa if needed (read the instructions). Add to a large saucepan with the water and salt; bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool.
In the meantime, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. That is: 4 Tablespoons soy sauce, 1 Tablespoon maple syrup, 1 Tablespoon almond butter, zest/juice of 1 lime, 2 teaspoons chili garlic sauce (or sriracha), and 5 sliced green onions
3. SAUTÉ VEGGIES
Dice carrots and chop broccoli florets. Dice broccoli stems.
Heat a large skillet over medium-high heat. Add sesame oil, carrots; cover and cook for 3 - 4 minutes, stirring occasionally.
Add the broccoli; stir, cover, and cook for 2 minutes.
4. ADD QUINOA
Add cooked quinoa. Stir to combine and cook for 1 minute. Then add all of the sauce and stir well. Add the cashews.
Cook for a final 4 - 5 minutes, stirring occasionally. You want the quinoa to have a chance to sit at the bottom of your pan and get crispy.
Check out our new features!
top with sautéed or grilled shrimp
add cubes or tofu when sautéing
make with rice, farro, or pearl barley
peanut butter or tahini, or use a few Tablespoons of miso
CHILI GARLIC SAUCE:
any hot sauce, or omit
ok to omit and use any oil
go crazy! mushrooms, eggplant, peas, zucchini, corn, radishes, tomatoes - definitely use this sauce and method to clean out your produce drawer!
MUST HAVE MEAT:
have leftover chicken or pork? Dice it and add it to the sauce. You could also sauté thinly sliced raw chicken before the carrots
Kid Friendly Version
- My kids love quinoa, it’s like rice but softer and fluffy. If it’s new to your kids, try a little plain or without the sauce. You can easily make this dish with white or brown rice or also with farro or pearl barley instead
- Make your own call on the almond butter, you could omit it and use tahini or add it to the grown-up portion later after removing their portion
- Remove the nuts and garnish the bigger kids and grown-up portions with them
For Choosy Eaters
- Deconstruct! Remove some sautéed carrots and broccoli from the pan. I’d add some frozen peas or edamame too for variety
- Serve some quinoa plain, or make the sub for rice. You could even serve this with pasta like orzo or tiny shells
- Serve a little sauce for dipping into, consider reserving some for them before adding the chili sauce
- Add fruit to serve a full plate
Prep Ahead & Use It Up
- Cook the quinoa days ahead (this is even better for making this dish because it dries out a bit) or use any leftover grains
- Prep the sauce
- Prep any leftover chicken, pork or meat you have and want to add in (optional)