Curried Quinoa Fried Rice
Prep time: 25 mins Cook time: 5 mins Total time: 30 mins Serves: 4
1 cup uncooked quinoa
1½ cups vegetable broth
2 tbsp. vegetable oil, divided
2 garlic cloves, minced
1½ tsp. fresh grated ginger
3 cups cauliflower florets (about ½ large crown)
1 red bell pepper, diced
2 tbsp. soy sauce or tamari
1½ tbsp. Indian curry powder
1 cup cooked or canned chickpeas, rinsed and drained
¼ cup chopped fresh cilantro
2 scallions, chopped
Place quinoa and broth in small saucepan and bring to a simmer. Cover, lower heat and allow to cook at a low simmer until all liquid is absorbed, 15-20 minutes. Remove from heat and allow to sit, covered, 5 minutes more.
Coat a large skillet with 1 tablespoon of vegetable oil and place over high heat. Add garlic, ginger, cauliflower and bell pepper. Stir fry for 3 minutes. Add another tablespoon of oil, cooked quinoa, soy sauce or tamari and curry powder. Stir fry until quinoa begins to crisp in spots, about 3 minutes. Add chickpeas and continue to stir-fry another minute, just until heated throughout.
Remove from heat and stir in scallions and cilantro. Divide among plates or bowls and serve.