Well, this was so tasty, so fast, and so easy, I�ll be shocked if it doesn�t make it into the regular rotation. And don�t think for a minute that we�ve simply overwhelmed the quinoa with a bunch of high-calorie, unhealthy ingredients, because that�s not the case. Not that I�m above such culinary shenanigans; but it just wasn�t necessary.
I was really surprised how decadent and satisfying this seemed, and with only a tablespoon of vegetable oil, and a handful of very lean smoked ham. These tiny quinoa seeds (that�s right, now you can sound like a d-bag correcting your foodie friends at cocktail parties who call this a �grain�) really are sponges for flavor. I can�t believe I�m saying this, but I can�t wait to experiment with other quinoa creations.
By the way, if you�re an experienced quinoa cooker, and have any great tips, please pass them along. I�m not sure how this would work with the other varieties/colors of quinoa. I assume it would, but have never used them. I also used less water than the directions call for, but wanted the seeds to be a little �al dente,� which seemed to work well here.
Anyway, whether you�re an experienced quinoaista or a newbie like me, I hope you give this delicious pork-fried quinoa a try soon. Enjoy!
Ingredients for 2 large or 4 small servings:
1 cup quinoa
salt to taste
1 1/2 cups cold water
1 tbsp vegetable oil
1 cup diced smoked ham
1/2 cup diced peppers
1/2 cup sliced green onions
3 cloves garlic minced
1 tbsp seasoned rice vinegar
1 or 2 tbsp soy sauce, or to taste
Sriracha, or any hot sauce to taste
toasted sesame seeds to taste
Bonus Quinoa Esoterica:
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