Pork-Fried Quinoa – Oh Enjoin Tin Sack You Lot Seed?

Finally, afterwards solely 5 or vi hundred requests, we’re posting a quinoa recipe! People honey eating this “super food” for all the obvious nutritional reasons, but based on the emails I’ve received, they’re constantly searching for novel too delicious ways to role it.

Well, this was too then tasty, too then fast, too and then easy, I’ll hold out shocked if it doesn’t larn inward into the regular rotation. And don’t intend for a infinitesimal that we’ve exactly overwhelmed the quinoa amongst a bunch of high-calorie, unhealthy ingredients, because that’s non the case. Not that I’m to a higher house such culinary shenanigans; but it exactly wasn’t necessary.

I was genuinely surprised how decadent too satisfying this seemed, too amongst solely a tablespoon of vegetable oil, too a handful of rattling thin smoked ham. These tiny quinoa seeds (that’s right, right away you lot tin forcefulness out audio similar a d-bag correcting your foodie friends at cocktail parties who telephone band this a “grain”) genuinely are sponges for flavor. I can’t believe I’m maxim this, but I can’t hold off to experiment amongst other quinoa creations.

By the way, if you’re an experienced quinoa cooker, too convey whatever nifty tips, delight overstep them along. I’m non certain how this would travel amongst the other varieties/colors of quinoa. I assume it would, but convey never used them. I likewise used less H2O than the directions telephone band for, but wanted the seeds to hold out a niggling “al dente,” which seemed to travel good here.

Anyway, whether you’re an experienced quinoaista or a newbie similar me, I promise you lot give this delicious pork-fried quinoa a endeavor soon. Enjoy!

Ingredients for two large or iv pocket-sized servings:

1 loving cup quinoa

salt to taste

1 1/2 cups mutual depression temperature water

1 tbsp vegetable oil

1 loving cup diced smoked ham

1/2 loving cup diced peppers

1/2 loving cup sliced greenish onions

3 cloves garlic minced

1 tbsp seasoned rice vinegar

1 or two tbsp soy sauce, or to taste

Sriracha, or whatever hot sauce to taste

toasted sesame seeds to taste

View the consummate recipe

Bonus Quinoa Esoterica:

When my friend Tamar, from the ever entertaining spider web log Starving Off the Land, heard I was doing a quinoa post, she sent me this photo. At origin glace, this looks similar to a greater extent than or less novel multifariousness of greyish quinoa, but they're genuinely tiny oysters! Tamar farms oysters on Cape Cod, too you're looking at roughly 50,000 babe bivalves. Simply amazing. Thanks, Tamar!