• Adaptable Quinoa “Fried Rice”

    by  • January 26, 2014 • Food & Recipes • 1 Comment

    Adaptable Quinoa "Fried Rice" | ringfingertanline.com

    Every once in a while, something happens that makes me re-evaluate my life choices. 

    How long ago was it that I lost all desire to be in a nightclub? How was I stupid enough to lose my keys and lock myself out? Why am I living in a place where the super will not give out his phone number? Why are locksmiths so expensive? When did my hangovers start lasting for twelve hours? Why do I keep eating so much cheese? Why is it all gone already? What am I supposed to do without it?

    These are the kinds of questions I’m up against. 

    Adaptable Quinoa "Fried Rice" | ringfingertanline.com

    With everything a little bit askew in my life right now, it’s time to hit the reset button. Less alcohol, more time to myself, and a healthier day to day menu. 

    Or at least an extra workout after I end up eating whole blocks of cheese.
    Let’s be realistic in our goal setting, here.

    Adaptable Quinoa "Fried Rice" | ringfingertanline.com

    This dish is really amazing because it’s got tons of protein, nutrients, and it’s extremely versatile. I used brussels sprouts, bell pepper, edamame, corn, and peas, but only because I happened to have that at home. In place of those, you can swap out 2 cups of almost any vegetable you have on hand – onion, carrot, you name it. So easy.

    Adaptable Quinoa "Fried Rice" | ringfingertanline.com


     Make it. Love it. Feel good. It is January, after all.

    Adaptable Quinoa "Fried Rice"
    Serves 4
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    1. 2 Tbsp canola oil
    2. 2 cloves garlic, minced
    3. ¼ tsp red pepper flakes
    4. 2 c mixed vegetables*
    5. *suggested: peas, corn, carrots, cedamame, bell peppers, zucchini, onion, brussels sprouts. If using frozen, thaw first. dice large vegetables to same size as small vegetables.
    6. 2 c quinoa, cooked according to package directions and cooled
    7. 1 c tofu (optional)
    8. 2 Tbsp sesame oil
    9. 2.5 tbsp rice wine vinegar
    10. 2 Tbsp soy sauce
    11. 1 tsp lemon juice
    12. ½ tsp salt
    13. ¼ tsp pepper
    14. Chopped scallions or chives for garnish (optional)
    1. Heat 1 Tbsp of canola oil over medium heat. Add in garlic and red pepper flakes, cook for 30 seconds. Add in any vegetables that needed to be diced (onion, bell peppers, zucchini, celery, zucchini, brussels sprouts, etc.) and cook for about 5 minutes.
    2. Add in another Tbsp of canola oil and allow to heat. Add quinoa, smaller vegetables, and tofu. Cook, stirring constantly, for 4-5 minutes.
    3. Add sesame oil, rice wine vinegar, soy sauce, lemon juice, salt, and pepper. Garnish with chives or scallions if desired. Serve hot and enjoy!
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    One Response to Adaptable Quinoa “Fried Rice”

    1. January 27, 2014 at 8:03 am

      Hi Laura, I just stumbled across your blog and I’m so happy that I did. I found this recipe because I’m seriously quinoa-obsessed, and I can’t wait to make this! Thanks so much for sharing :)

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