Smile, it's worth it...

I certainly appreciate the grain quinoa. The South American grain presents many nutritional benefits without creating the feel as if I have just consumed a large amount of starch. I determined to make a stir fry using quinoa tonight contrary to rice. I was delighted with the outcome. It was a delicate, palatable and gratifying dish. I accompanied the stir fry with baked spring rolls. I attempt to avoid deep frying when possible. The baked rolls became crispy, flaky and were full of vegetables. The stir fry could be prepared in advance and served hot or at room temperature.  

After three days without reading, talk becomes flavorless.

-Chinese Proverb

 

Spring Rolls

 

1 C ground pork

1 C shredded cabbage

1/2 C shredded carrots

1/2 C shredded onions

1/2 C chopped mushrooms

1 T fresh ginger

1 T soy sauce

1 T sweet chili sauce

2 T olive oil

salt and pepper

1 egg

1 t cornstarch

sesame seeds

 

Preheat oven to 400. Saute ground pork until fully cooked. Add it to all other ingredients and toss. Place a couple tablespoons of mixture in an egg roll wrapper, roll. Seal each roll with a mixture of water and cornstarch, by using your finger to seal. Repeat until mixture is gone. The recipe makes about 12 rolls. Whisk together 1 tablespoon of olive oil and the egg. Brush each roll with the egg wash, sprinkle with sesame seeds and bake for 20 minutes or until golden and crispy. Serve with chili sauce or hot mustard.

Any extra spring rolls freeze well. These can also be easily made vegetarian by omitting the pork.

Red Quinoa Chicken Stir Fry

1 C red quinoa, rinsed
3 T olive oil
1 small carrot, cut into 1-inch lengths, julienned
1 medium red bell pepper, cut into 1-inch lengths, julienned
2 T grated ginger root
1 clove garlic minced
1/4 t mild red pepper flakes
2 C mixed vegetables (broccoli, snow peas, asparagus, etc.)
1/4 t fresh black pepper
2 large eggs, beaten
2 chicken breasts, chopped
5 scallions, chopped
1/2 C cilantro, roughly chopped
2 T soy sauce

1 T sesame seeds
Juice of 1 lime (another lime if you chose to garnish with lime wedges)

Cook quinoa according to package and set aside. Cook chicken over medium heat in 1 T olive oil, season with salt and pepper, set aside. Place all veggies in saucepan/wok and saute with garlic, ginger, pepper, sesame seeds, red pepper flakes, and soy sauce until slightly tender, place in a bowl. Add quinoa to the wok, clear a space in the middle of the wok to cook the egg over medium/high heat. Once it is cooked incorporate it with the grain and add chicken and veggies to warm. Stir in scallions and cilantro, fry for a few minutes, add extra olive oil (or soy sauce just be cautious of the sodium) if it seems dry. Squeeze juice of one lime over stir fry. Garnish with lime wedges, cilantro and scallions (peanuts may also be used).  

Until Tomorrow...Peace.