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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These tiny quinoa seeds really are sponges for flavor. 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. Ingredients:
1 cup quinoa |
1 1/2 cups cold water |
salt to taste |
1 tablespoon vegetable oil |
1 cup cubed fully cooked ham |
1/2 cup diced red bell pepper |
1/2 cup chopped green onion, white and green parts separated |
3 cloves garlic, minced |
1 tablespoon rice vinegar |
1 tablespoon soy sauce, or to taste |
1 teaspoon chile-garlic sauce (such as sriracha®), or more to taste (optional) |
1 teaspoon sesame seeds, or to taste (optional) |
Directions:
1. Rinse quinoa in cold water for about 1 minute and drain well.
2. Place in a saucepan and cover with 1 1/2 cup cold water and salt. Bring to a boil and reduce heat to low. Simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let sit for 5 minutes.
3. Fluff quinoa with a fork and set aside.
4. Heat vegetable oil in a large skillet over medium heat. Cook and stir ham, red bell pepper, and the white parts of the green onion until the ham begins to brown, about 5 minutes. Set chopped green onion tops aside. Add garlic, remove from heat, and stir until garlic becomes aromatic, 1 or 2 minutes.
5. Stir in quinoa and return to stove over medium-low heat. Cook and stir until warmed through, 2 to 3 minutes. Remove from heat and add soy sauce, chile-garlic sauce, and sesame seeds. Garnish with reserved green onion tops.
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