Asian Fried Quinoa Delight

Adapted from Guy Fieri's new cookbook, this is the bomb! A great way to fix quinoa, with lots of flavor. Enjoy!

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups quinoa
• 3  cups water (or vegetable stock)
• 3  tablespoons olive oil (or use grapeseed oil)
• 2  cups  diced onions (about 1 1/2 onions)
• 1⁄4 cup shallot (or green onion)
• 1⁄4 cup  minced garlic
• 1⁄2 cup  minced ginger
• 1  cup  finely chopped green onion
• 1  cup  finely diced carrot (about 4 small)
• 2  cups  shredded baby bok choy
• 1  cup  finely diced celery
• 2  cups  shredded napa cabbage (about 1/4 head)
• 1  cup  diced sugar snap pea
• 3  tablespoons soy sauce, plus more to taste
• 2  large eggs, lightly beaten (optional to keep it vegan)

Directions

1. In a large cast iron skillet(or other heavy skillet) over high heat, toast the quinoa until lightly golden, 5-6 minutes, stirring frequently. Add the water or stock and reduce heat to medium. Cover and cook until the quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
2. Wipe out the skillet and heat 1 1/2 tbls. of the olive oil over medium high heat. Add the onions and cook until well browned and soft, about 20-30 minutes, stirring occasionally.
3. Stir in the shallots(if you don't have shallots, just use more green onions) and cook 2 minutes, then add the garlic, ginger, and green onion and cook for 3-4 minutes more.
4. Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and mix well. Move the mixture to a bowl and keep warm.
5. Heat the remaining 1 1/2 tbls. of oil in the skillet over medium high heat and add the quinoa. When it is heated through, pour the eggs over the quinoa and stir fry until the eggs are cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed. Enjoy!