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.
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.
- 2 eggs
- 1 medium red bell pepper diced
- 1/2 cup chopped cilantro
- 1 bunch of greens such as chard or beet greens (about 3/4 pound), stemmed, leaves washed thoroughly in 2 rinses of water (keep stems if wide)
- 2 to 3 teaspoons minced garlic (to taste)
- 2 to 3 teaspoons minced fresh ginger (to taste)
- 2 teaspoons plus 2 tablespoons peanut canola, rice bran or grape seed oil
- 6 ounces tofu diced
- 1/2 medium or small head cabbage cored and shredded (about 4 cups)
- 1 bunch scallions sliced, white and dark green parts separated
- 1 1/2 cups cooked brown rice either chilled or at room temperature
- 2 1/2 cups cooked black quinoa either chilled or at room temperature
- 1 to 2 tablespoons soy sauce (to taste)
- 1/4 teaspoon ground pepper preferably white pepper
- Carbohydrate 87.7938815625 g
- Cholesterol 9.8 mg
- Fat 4.953289375 g
- Fiber 7.83739037108422 g
- Protein 16.1233859375 g
- Saturated Fat 1.858278125 g
- Serving Size 1 1 recipe (829g)
- Sodium 265.883875 mg
- Sugar 79.9564911914158 g
- Trans Fat 0.553986874999998 g
- Calories 463 calories
Step-by-step
- 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.
Stir-Fried Rice and Black Quinoa: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But I've learned that with a little planning and some clever shortcuts, even the most demanding schedules can accommodate flavorful, nutritious home-cooked dinners. This stir-fried rice and black quinoa recipe is a perfect example. It's quick, easy, and packed with the goodness of vegetables and protein, making it a go-to for those evenings when time is of the essence.
The beauty of this dish lies in its versatility. I often have leftover cooked rice and quinoa in the freezer, ready to be incorporated into a quick meal. This saves precious time on those busy weeknights. The choice of greens is entirely up to you; I love the earthy taste of chard and beet greens, but kale or spinach would work just as well. Feel free to experiment with different vegetables too – broccoli, carrots, or mushrooms would add a delightful twist.
The key to a successful stir-fry is high heat and quick cooking. The vegetables should be crisp-tender, not mushy. A good quality wok is ideal, but a large skillet will do the trick. The quick stir-frying process seals in the nutrients and enhances the vibrant colors of the vegetables, creating a visually appealing and healthy meal. The combination of rice, quinoa, and vegetables provides a complete protein, ensuring you're getting all the essential amino acids your body needs.
This recipe isn’t just for busy weekdays. It’s also a fantastic option for a relaxed weekend brunch. Serve it with a side of fresh fruit or a light salad for a complete and balanced meal. The leftovers, if any, make an excellent lunch for work or school, proving that this isn’t just a quick weeknight solution but also a great way to make the most of your time and ingredients.
Beyond its practical benefits, this stir-fry is simply delicious. The subtle earthiness of the quinoa perfectly complements the sweetness of the red pepper and the savory notes of the soy sauce. The texture is a delightful mix of soft and crunchy, providing a satisfying culinary experience. It’s a recipe I know my family will happily eat again and again.
So, the next time you’re looking for a healthy, easy, and flavorful meal, give this stir-fried rice and black quinoa a try. It’s a testament to the fact that healthy eating doesn't have to be complicated or time-consuming. It can be a simple, satisfying, and enjoyable experience that fits seamlessly into even the busiest of lives. Enjoy!
Tips and Variations:
Leftover Magic: This recipe is perfect for using up leftover cooked rice and quinoa. Keep portions frozen for quick weeknight meals.
Vegetable Swap: Don’t hesitate to experiment with other vegetables like broccoli, carrots, mushrooms, or zucchini.
Protein Power: Add cooked chicken, shrimp, or chickpeas for extra protein.
Spice it Up: A dash of red pepper flakes adds a delightful kick.
Sauce Variations: Experiment with different sauces like teriyaki or oyster sauce.
Garnish Game: Sprinkle toasted sesame seeds or chopped peanuts for extra crunch and flavor.
Serving Suggestions:
Serve this stir-fry as a main course for a light and healthy dinner.
Add a side of steamed vegetables for a complete meal.
Enjoy it as a filling lunch accompanied by a simple salad.
