Can i substitue quinoa for rice to make fired rice dish?

Question by Catherine: Can i substitue quinoa for rice to make fired rice dish?
I’ve never had or tired to make quinoa before so i have no idea what the texture is like.
Will it be too mushy to make a traditional asian fried rice dish?

Best answer:

Answer by Grandmabird
the texture will be okay but the flavor is totally different. this is just my take I think quinoa tastes funny but i am a rice lover so ….try cooking some and trying it before you use it in a stir fry. good luck.

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2 thoughts on “Can i substitue quinoa for rice to make fired rice dish?”

  1. The texture is similar to a very firm couscous. It’s good, but it’ll seem too weird to you in a fried rice dish and that might turn you off to it. Better to stick with a long grain brown rice.

  2. Quinoa though not technically a grain, quinoa can substitute for nearly any grain in cooking. Actually the seed of a leafy plant, quinoa’s relatives include spinach, beets and Swiss chard. Due to its delicate taste and rich amounts of protein, iron, potassium and other vitamins and minerals, it is quite popular. It is also a good source of dietary fiber and is easily digested.

    Quinoa is an ancient crop that grows in poor soil, dry climates and even mountain altitudes. It is native to the Andes, but is also grown in South America and the Colorado Rocky Mountains. Although it can grow in arid conditions, it thrives best in well-drained soil. You should be able to find quinoa in health food stores and larger supermarkets.

    A quinoa grain is flat and has a pointed oval shape. The grains exist is several colorations, including yellow, red, brown and black. When cooked, quinoa expands to about three or four times its size. It also has a unique texture; the grain itself is smooth and creamy, but the tail of the grain has a crunchy texture.

    When preparing quinoa, you should rinse it first to remove any powdery residue. The simplest way to do this is to place the grains in a strainer and rinse until the water runs clear. For a roasted flavor, toast the quinoa in a dry skillet for about five minutes.

    To cook, bring one part quinoa and two parts liquid to a boil; cover and reduce to a simmer for about 15 minutes or until the grains are translucent. You can also use a rice cooker to prepare quinoa. Some people cook and eat quinoa as they would oatmeal. As a breakfast food, combine the quinoa with honey, nuts or berries.

    Other recipes include quinoa as an ingredient in soups, stews, and pilafs. With its slightly nutty taste, quinoa is sometimes used in bread, muffins, bagels, cookies, and pancakes. Store quinoa tightly sealed in a cool dry location or in the refrigerator or freezer for longer periods. The leaves of the quinoa plant are also edible, similar to spinach leaves.
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    I actually like quinoa better than brown rice cooked this way. Something about the way quinoa’s smokiness works with the sesame, soy, and rice vinegar. It also comes out lighter and fluffier than fried brown rice. I tried to keep this low in oil and soy sauce so that you can feel good feeding it to the whole family, but feel free to add more of both if you want a more decadent version (ie, slightly greasier, Chinese take-out style).

    Fried Rice-Style Quinoa
    (can be served to kids 10+ mos)

    3 cups cooked organic quinoa
    2 tbsp organic peanut oil*
    1 tbsp organic sesame oil, plus an extra drizzle*
    2 cloves organic garlic, minced
    4 organic scallions, green & white parts, chopped
    1/2 block organic firm tofu, cut in 1/4? cubes
    1 organic zucchini, diced
    1 organic red bell pepper, diced
    2 organic carrots, shredded
    2 tbsp organic, low sodium soy sauce
    1 tsp asian fish sauce
    2 tbsp organic rice wine vinegar
    2 organic eggs

    1. Mix the soy sauce, fish sauce, and rice wine vinegar. Set aside.

    2. Put oil and garlic in a cold wok. Turn heat to medium-high and saute garlic until it turns golden brown. Add tofu and white part of scallions. Saute until tofu begins to brown. Your wok should get nice and hot, so stand by as you brown the ingredients–you’ll need to stir a lot and watch carefully to avoid burning.

    3. Add veggies (except for the green part of your scallions) and saute until soft. Then add cooked quinoa and mix thoroughly. Stir every minute or so while quinoa heats through.

    4. In the meantime, whisk eggs in a bowl and heat a drizzle of sesame oil in a small frying pan over medium heat. When the pan is hot, fry the eggs omelette style (skip the fold over–make what looks like a pancake). Once cooked through, remove eggs from heat and cut into strips (I like small bits of egg in my fried rice, so I make these about 1?).

    5. Once the quinoa is heated through, add the egg and sauce mix. Toss a few more times to distribute, adding the green part of the scallions before the last toss.

    *I like a mild sesame flavor. If you prefer a stronger one, use 2 tbsp sesame oil and 1 tbsp peanut oil.

    s********************************* s
    Quinoa Stir-Fry & Vegetable Gyoza
    Quinoa Stir Fry

    1 cup cooked quinoa (boil in 4 cups lightly salted water for about 20 minutes, drain)
    1 large scallion sliced thinly
    1/4 Asian pear julienned
    1/2 cup snow peas julienned
    1 small can diced water chestnuts
    1 egg
    canola oil & soy sauce as needed
    salt to taste

    Cook and drain your quinoa. Heat enough canola oil to coat the bottom of a good saute pan. Add your scallions, pear, snow peas, water chestnuts, and a pinch of salt to the pan and let them sizzle for a bit, stirring every 30-45 seconds or so to keep things moving. When they are mostly cooked, push the veggies to the side and add your egg; let it cook for a bit in place then scramble in with the veggies. Add your drained quinoa to the mix with a dose of soy sauce and keep tossing with a wooden spoon or your utensil of choice until everything is coated and cooked through to your preference. Eat as a main course or as a side to something else. In this case I sauteed the frozen gyoza in a pan as the accompaniment. Hard to tell which one is the main course, really!

    s************************************ s
    Vegetarian Gyoza (potstickers)
    1 C cooked quinoa
    1 C boiled cabbage squeezed and roughly minced
    2 fresh shitake mushrooms minced
    1 Tbs minced ginger
    2 cloves garlic minced
    2 green onions minced
    2 tsp soy sauce
    2 tsp sesame oil
    2 tsp mirin (sweet japanese cooking wine)
    1/4 tsp finely ground white pepper
    salt to taste (usually add about 1/4 tsp but it’s up to you)

    1 egg
    1 pack gyoza wrappers (small round wonton wrappers)

    dipping sauce
    2 Tbs soy sauce
    2 Tbs rice vinegar
    1/4 tsp chili oil (optional)

    make the dumplings

    Cook the quinoa according to the package directions. Boil some cabbage for about 10 minutes, cool, then squeeze any excess liquid out before mincing.

    Combine the first 10 ingredients in a bowl and mix, taste and add some more salt if you like. Add in the egg and mix well to combine.

    This next part seems to intimidate a lot of people but after a bit of practice it goes really fast. Basically you want to take 1 wrapper in the palm of your hand left hand (if right handed) and spoon a small amount of filling in the center (it’s easier to pleat if you have less, you can always add more in the subsequent ones).

    Dip a finger from your other hand in a bowl of water and get the outer 1/4? of the wrapper wet all around.

    Fold the wrapper in half like a taco then starting from the left edge, start sealing the wrapper placing a pleat about once every 1/4?. Don’t worry if your first few look bad, they’ll get better and as long as it’s well sealed, it shouldn’t effect the end result much.

    fry the dumplings
    Get a non-stick pan (that has a lid) hot over medium heat, then add about a teaspoon of oil. Place the dumplings in the pan with the flat-side down. Cook for about 1 minute or until the bottoms are just turning light brown.

    With the lid ready to cover the pan, add about 2 Tbs of water then quickly put the lid down (be very careful as the pan will start spitting hot oil as soon as you put the water in). Turn down the heat and steam the dumplings for about 4 minutes.

    Remove the lid, turn up the heat to medium high and let any remaining water evaporate so the dumplings get nice and crisp on the bottom (about another minute). Plate and serve immediately with dipping sauce.

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