Quinoa. I ask again, how did I only recently find out about this grain? It’s so versatile. From breakfast to dinner, I could eat it all day. Of course I probably won’t because I’d get tired of eating it, but you get the point. It’s just that awesome.
Another reason why I love it is because I can never cook rice to the perfect consistency for stir fry. Sometimes it’s undercooked, but for the most part, I usually make it too gummy. I thought I would solve that problem by buying a rice cooker, but I still manage to not get the consistency I want for stir fry. My soul died a little inside because of that.
In comes quinoa. I figured out how to get the perfect consistency for stir fry every time I make it. I didn’t know it was perfect stir-fry consistency until I was bored at home this weekend and wondering what I would post this week for you. And it just happened naturally. Stir fry love. The day after cilantro salt. It was like a little moment of heaven.
I used what was left in the fridge for this, so feel free to add or swap ingredients if you don’t have something. It will still be awesome.
Quinoa Stir Fry
- ½ cup quinoa
- 1 cup water
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- ½ green bell pepper, diced
- ½ sweet onion, diced
- ¼ Habanero pepper, diced
- 1 tbsp cilantro
- cilantro salt, to taste
- pepper, to taste
Heat quinoa and water to boil. Reduce heat to low and simmer for 10 minutes or until all liquid is absorbed.
Heat olive oil in a large skillet over medium-high heat. Add the peppers and onion. Cook for 3 minutes. Add cooked quinoa and Habanero pepper and cook an additional 1 to 2 minutes. Add cilantro and cook an additional minute, just to heat the cilantro and release the flavor. Remove the pan from the heat and season to taste. Serve hot.