STIR-FRIED RICE AND BLACK QUINOA WITH CABBAGE, RED PEPPER AND GREENS
The texture, flavor and look of black quinoa make for an interesting dish. This is the kind of dish you can make on a whim if you make it a habit to freeze leftover grains. I used a combination of red chard and beet greens for this, but regular chard and kale would also work. I love the texture, flavor and look of the quinoa.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 14
Steps:
- If using chard and the stems are wide, dice the thick part of the stems (discard the stringier, tapering part of the stems); you should have 1 to 1 1/2 cups diced stems. Stack greens and cut in slivers, or coarsely chop. You should have 7 or 8 cups chopped greens (they will lose volume when they wilt in the stir-fry).
- Combine chopped garlic and ginger in a small bowl or ramekin. Beat eggs in a bowl and season with a pinch of salt. Prepare the other ingredients and place in separate bowls within arm's reach of your burner.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 2 teaspoons of oil by adding it to the sides of the pan and swirling the pan. Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake. Cook 30 - 60 seconds, until set. Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.
- Swirl another tablespoon of oil into wok or pan and add tofu. Stir-fry for a minute or two, until it begins to color, and remove to a plate. Swirl in remaining oil and add garlic and ginger. Stir-fry no more than 10 seconds and add chard stems and red pepper. Stir-fry for 2 minutes, until crisp-tender, and add cabbage and light part of the scallions. Stir-fry for 1 minute and add greens. Stir-fry until leaves wilt, 1 to 2 minutes, and add rice and quinoa. Stir-fry, scooping up the grains with your spatula then pressing them into the hot wok or pan and scooping them up again, for about 2 minutes. Add soy sauce, the dark green part of the scallions, tofu, eggs and cilantro, stir for about 30 seconds, remove from heat and serve.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 7 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 394 milligrams, Sugar 5 grams, TransFat 0 grams
QUINOA FRIED RICE
Great side dish and substitute for fried rice.
Provided by chris
Categories World Cuisine Recipes Asian
Time 8h50m
Yield 6
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
- Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
- Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
- Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
- Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.
Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.5 g, Cholesterol 62 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 1.1 g, Sodium 607.4 mg, Sugar 3.3 g
STIR-FRIED CABBAGE, TOFU AND RED PEPPER
Start cooking the rice or quinoa that you will serve this with, prep your vegetables and make the stir-fry. The prep is the most time-consuming but there aren't too many ingredients. You can be sitting down about 35 minutes after you begin.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, main course
Time 15m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Cut the tofu into dominoes and drain between paper towels. In a small bowl or measuring cup combine the stock, 1 tablespoon of the soy sauce, the sugar, rice wine or sherry, and the sesame oil. Remove 1 tablespoon to a small bowl and stir in the cornstarch. Stir until it has dissolved. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and stir-fry until golden, about 3 minutes. Add 1 tablespoon soy sauce (or to taste), toss together for a few seconds, and transfer to a plate.
- Swirl in the remaining oil, add the garlic and ginger to the wok and stir-fry for no more than 10 seconds. Add the red pepper and stir-fry for 1 minute, or until it begins to soften, and add the cabbage and walnuts. Stir-fry for 1 minute, add salt and pepper to taste, and stir-fry for another 1 to 2 minutes, until crisp-tender. Return the tofu to the wok, stir in the walnuts and the stock/soy sauce mixture and stir-fry for another minute, until it has just about evaporated. Stir in the cornstarch mixture and stir-fry until the ingredients are lightly glazed. Remove from the heat and serve with quinoa or rice.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 497 milligrams, Sugar 2 grams
STIR-FRIED SWISS CHARD AND RED PEPPERS
This is particularly beautiful if you can find rainbow chard, those multicolored bunches with red, white and yellow stems. Slice the chard crosswise in thin strips. If the pieces are too thick, they'll be tough.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 20m
Yield Serves three to four
Number Of Ingredients 14
Steps:
- In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm's length of your pan.
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two in the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the chard, and stir-fry for two minutes, until the leaves wilt. Add the red pepper and spring onion or red onion. Turn the heat to high, and stir-fry for one minute, or until the pepper begins to soften. Add the salt, pepper and sugar. Toss together, and add the soy sauce mixture. Stir-fry for two to three minutes until the chard leaves are tender and the stems and red peppers are crisp-tender. Stir in the cilantro, and serve over cooked quinoa, rice or rice noodles.
Nutrition Facts : @context http, Calories 97, UnsaturatedFat 5 grams, Carbohydrate 9 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 463 milligrams, Sugar 3 grams
ASIAN QUINOA STIR-FRY
This filling and gluten-free vegetarian dinner is full of colourful vegetables, with a tangy sauce of lime juice, garlic and tamari
Provided by Natasha Corrett
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 18
Steps:
- Cook the quinoa following pack instructions and leave to cool.
- In a large frying pan or wok, pour in the sesame oil, onion, garlic, ginger, ground coriander and tamari and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp water. Leave to fry for 1 min more, add the pepper and fry for another 2 mins.
- Add 4 tbsp water then after 2 mins, add the green beans and 125ml water.
- After another 2 mins, add the courgette, 125ml water and leave to cook for 3 mins, then take off the heat.
- Make the dressing by putting all the ingredients in a jug and whisking until smooth. Mix the quinoa into the veg, add the dressing and mix together with the sesame seeds. Stir through the coriander to serve.
Nutrition Facts : Calories 465 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.8 milligram of sodium
CABBAGE AND RED PEPPER GRATIN
Paprika contributes a spicy edge to this sweet, comforting gratin.
Provided by Martha Rose Shulman
Categories easy, weekday, casseroles, side dish
Time 1h20m
Yield Serves four to six
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees. Oil a 2-quart gratin dish. Heat the olive oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until tender, about five minutes. Add the red pepper. Cook, stirring, until the pepper is tender and the onion is beginning to color, about five minutes. Stir in the cabbage, dill and paprika. Add salt to taste, and cook, stirring, until the cabbage begins to wilt, about five minutes. Cover the pan, turn the heat to low and continue to cook for another five to 10 minutes until the cabbage is tender. Remove from the heat.
- Beat the eggs in a large bowl, and whisk in about 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk, and stir in the cabbage mixture and the cheese. Scrape into the baking dish.
- Bake 35 to 40 minutes until the top is lightly browned. Remove from the heat, and allow to cool for 10 minutes or longer before serving.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 11 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 136 milligrams, Sugar 6 grams, TransFat 0 grams
PEPPER FRIED RICE
I was once amazed to find I could use frozen red and yellow bell pepper strips straight from the package. (I am aware that this is not a revelation to everyone; call me stupid.) The peppers are great in a simple quick dish of fried rice. If frozen vegetables are handled expeditiously, they are often better than buying 'fresh' at the store." It's true. Freezing, especially after blanching (which is almost always a part of the process), locks in both flavor and nutrients. And the use of I.Q.F. (individually quick frozen) technology has become routine, and the results are profoundly better than freezing vegetables in solid blocks. (These products are almost always sold in plastic bags, not boxes, and as a rule you should buy frozen vegetables in plastic bags.)
Provided by Mark Bittman
Categories quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put peanut oil in a large skillet, preferably nonstick, and turn heat to medium high. A minute later, add peppers and raise heat to high. Sprinkle with salt and pepper, and cook, stirring occasionally, until they begin to brown, about 10 minutes.
- Add rice, separating it with your hands as you do so. Cook, stirring and breaking up the rice lumps, until it is hot and begins to brown, about 10 minutes. Stir in the soy sauce and sesame oil, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 3 grams, Carbohydrate 54 grams, Fat 4 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 681 milligrams, Sugar 5 grams, TransFat 0 grams
More about "stir fried rice and black quinoa with cabbage red pepper and greens recipes"
30-MINUTE QUINOA FRIED RICE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 94Calories 299 per servingCategory Entree, Side
- If you haven’t prepared quinoa yet (*prep/cook time does not include making quinoa), do so first by adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and 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. Once completely cooled, cover. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.
- In the meantime, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, maple syrup for sweetness, almond butter for nuttiness, or coconut aminos for saltiness and depth of flavor. Set aside.
- Heat a large skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water), carrots, and one third of the coconut aminos. Cover and cook for 3-4 minutes, stirring occasionally. Carrots take the longest to cook through, so they need a little time on their own.
- Next, add chopped green onion, broccoli, and cashews (optional), along with another one third of the coconut aminos. Stir, cover, and cook for 2 minutes or until broccoli appears slightly browned.
STIR-FRIED RICE AND BLACK QUINOA WITH CABBAGE, RED …
From nytimes.com
Estimated Reading Time 4 mins
STIR FRIED CABBAGE AND PEPPERS WITH RICE - EAT SMARTER …
From eatsmarter.com
VEGGIE QUINOA AND BROWN RICE STIR FRY - EASY PEASY …
From eazypeazymealz.com
EASY QUINOA FRIED RICE - INDIAN VEGGIE DELIGHT
From indianveggiedelight.com
QUINOA FRIED RICE WITH CHICKEN AND VEGETABLES - WELL …
From wellplated.com
ASIAN QUINOA STIR FRY - SLENDER KITCHEN
From slenderkitchen.com
STIR-FRIED CABBAGE WITH RED PEPPER RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CABBAGE RICE (CABBAGE FRIED RICE) - SWASTHI'S RECIPES
From indianhealthyrecipes.com
10 BEST CABBAGE QUINOA RECIPES | YUMMLY
From yummly.com
BEEF STIR FRY - SLENDER KITCHEN
From slenderkitchen.com
STIR-FRIED RICE AND BLACK QUINOA WITH CABBAGE, RED PEPPER AND …
From diningandcooking.com
STIR-FRIES | RICARDO
From ricardocuisine.com
QUINOA FRIED RICE RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
STIR FRIED RICE AND BLACK QUINOA WITH CABBAGE, RED PEPPER AND …
From eatwell.com
10 BEST ROASTED RED PEPPERS QUINOA RECIPES | YUMMLY
From yummly.com
STIR FRY CABBAGE WITH QUINOA: A 30 MINUTE RECIPE
From inventyourrecipe.com
You'll also love