Quinoa Fried Rice

We really wanted to make something quick and light for dinner tonight since lunch was so filling. Honestly, we were so full we didn't want to eat, but figured we should probably eat since we'd be hungry later.

This recipe was originally from Kidspot, but of course we changed it to suit what we can purchase locally.

Ingredients:

• 1 1/3 cup quinoa
• 2 2/3 cup water + 1 bouillon chicken stock
• 2 tsp freshly grated ginger
• 1 leek
• 1 small bell pepper
• 200g white mushrooms (approx. 4)
• 2 eggs
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce

Steps:

1. While the water was heating, I grated the ginger. As soon as the water started boiling, I added the ginger, bouillon, and quinoa. Then cover the pot with a lid, lower the heat to low, and let it simmer for approximately 15-20 minutes or until all the liquid is absorbed. I set the timer for 15 minutes and just kept checking.

2. While the quinoa is simmering, slice and wash the leek, slice the bell pepper, quarter the mushrooms, and beat the eggs.

3. Let the oil heat a bit in the pan, then add the vegetables.

4. Cook for two minutes then make a hole in the middle of the vegetables.

5. Pour the eggs into the centre. Allow the eggs to cook, breaking it up as you go.

6. Once the egg is cooked, add the quinoa, soy sauce and fish sauce.

7. Cook for a couple minutes, and serve.

8. We recommend enjoying with a light beer and some sriracha sauce.