There’s one main ingredient that is in just about every bowl of fried rice that you find at just about every Chinese food themed restaurant. Arsenic.
No, they don’t have a big jar of it in the kitchen, and they’re not purposefully adding in to your food. But it’s there. Now, that doesn’t mean it’s going to kill you. It’s just something to be aware of. You can read more about it here. https://www.huffpost.com/entry/arsenic-in-rice_n_589cc1ffe4b09bd304c0b04c
And, yes, I still use rice. Just not in every recipe. Like this one, for example. It wasn’t just because of the issue with rice. I felt like I needed something a bit stronger in flavor to offset the distinct flavor of the pineapple.
Here’s how I made this dish:
- 1 cup quinoa
- 2 cups vegetable broth
- 3 TBSP Sesame Oil, divided
- 1/2 large red onion, chopped small
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1/2 large red bell pepper, diced
- Approx. 2 cups green cabbage, rough chopped
- 3 TBSP liquid aminos
- 1 TBSP honey
- 1 TBSP minced ginger
- 1 cup fresh or frozen corn kernels
- 1/2 of a pineapple, chopped into bite-sized pieces
- Salt & Pepper to taste
- 1 avocado, sliced (optional)
Rinse the quinoa with cold water, then place in a saucepan with the vegetable broth. Bring to a boil, cover and reduce heat to low. Let simmer for 20 minutes. When it’s done, add 1 TBSP sesame oil and stir to coat. Cover and set aside for later.
Add 2 TBSP of sesame oil to a wok or deep dish skillet. Heat over medium-high. When the oil is ready, add the onions and cook for 2-3 minutes, stirring occasionally. Add the carrots and celery and cook for another 2-3 minutes, stirring occasionally. Add the red bell peppers and cook for another 2-3 minutes more. Add the cabbage and corn and cook for 1 minute.
Add the liquid aminos, honey, and ginger. Stir to combine, then add the cooked quinoa and toss to combine.
Turn off the heat, and then add the pineapple. Toss to combine. ingredients in. Taste and add salt & pepper if needed. Serve with sliced avocado, mango, or as is.