It probably seems like I’ve completely disappeared off the face of the online world, and to be honest, it kind of feels that way from my end too. But as Neil said in his last post, life has been busier than ever and it’s not only been hard to get back into the groove of blogging, but cooking as well.
But a few nights ago I had a strange craving that sparked some much-needed inspiration and led me right back into the kitchen to turn an idea into a reality. It felt good. Oh, how I’ve missed feeling inspired and motivated in my poor little neglected kitchen.
The unusual craving was for fried rice with lots of veggies. I have absolutely no idea where that came from because I rarely eat fried rice in the first place. But there it was.
I wanted to turn my craving into a one-dish meal that was actually somewhat healthy, so I immediately defaulted to one of my favorite ingredients: quinoa. I wanted to keep it vegetarian so I planned to add a ton of vegetables and some scrambled egg, which is delicious in fried rice anyway. But then thoughts of perfectly grilled pineapple and crunchy cashews invaded my brain and I knew that I had a complete dish on my hands.
Once again Neil made an immediate judgmental face when I told him what I was going to make for dinner. It’s his shtick when it comes to quinoa. He tells himself that he hates it and assumes it’s going to be terrible no matter what I do to it. But seeing as how we’ve been too lazy to cook lately and there I was offering to take care of dinner on my own, he quieted down pretty fast.
But just as I expected, after a few apprehensive bites, he was in. I could see him liking it more and more as he ate and by the time the plate was completely clean, he admitted that it was a pretty awesome meal that he would absolutely eat again.
I used organic quinoa and I have no idea if it actually made a difference or not, but I will say that once it was cooked, it was totally neutral and had no trace of that sometimes strange/bitter flavor that quinoa can have. I did still rinse it really well before cooking it, but either way, the quinoa took on the flavors of fried rice beautifully.
The pineapple and cashews were such a delicious addition and because I used so much garlic and ginger, there were a few layers of flavor that came through. It would be really great with tofu either instead of or in addition to the egg as well.
We took the leftovers for lunch the next day and ate it cold and it was still great. I may have even gotten a mid-day email from my lovely husband telling me again how much he liked it.
I’ve really missed enjoying the fruits of my labour in the kitchen. There’s nothing like coming up with a great idea, seeing it through and enjoying its success. Especially when your skeptical husband admits you were right… that’s always a bonus.
Fried Rice-Style Quinoa with Grilled Pineapple & Cashews
½ large white onion
2 cloves garlic, chopped
1 large knob of ginger, chopped
Oyster mushrooms, chopped
Tamari soy sauce (or regular soy sauce)
Green onion, chopped
1 cup quinoa
2 cups water
3-4 fresh pineapple rings
Handful of cashews, roughly chopped
Rinse the quinoa really well under fast-running cold water. Bring the 2 cups of water to a boil in a saucepan and add the rinsed quinoa. Reduce to a simmer, cover and cook for approximately 12 minutes. Remove from heat, fluff with a fork, cover and set aside.
Heat a grill pan on high heat until it’s really hot. Place the pineapple rings in the pan and grill on each side until the outside has nice dark grill marks and is nicely caramelized. Take off the heat and set aside.
Heat a wok or large pan on medium high heat until really hot. Add some sesame oil and the onion. Cook until the onion is nice and brown. Add the ginger and garlic and cook for a few minutes. Add in the chopped carrot and broccoli florets and cook for a few more minutes. Add the chopped mushroom and keep cooking until any moisture has evaporated. I raised the heat slightly to help cook off the liquid from the mushrooms.
Add some soy sauce (to taste) into the pan and stir-fry well.
Add the cooked quinoa to the stir-fried vegetables and mix. I added a touch more sesame oil to flavor the quinoa and to help it stir-fry in the pan as well. Drizzle in more soy sauce, if needed, and squeeze the juice of half a lime overtop. Mix well.
Whisk the eggs in a small bowl. Make a well in the centre of the hot pan and add in the eggs. Scramble in the pan and then mix to distribute through the quinoa.
Plate the stir-fried quinoa and add the grilled pineapple on top. I chopped the pineapple into bite size pieces, but you can leave the rings whole. Top with chopped cashews and green onion and serve with a lime wedge and some sriracha for a bit of heat.