Thai Fried Quinoa
We took Cocktail Sundays to a whole new level last night. Technically it was a Monday, but you get my drift.
Not only did swanky boyfriend throw together an amazing cocktail (more on that later)….
I had Mama Pea’s inspiration to prepare an amazing dinner to go with it.
The delicious ingredient that tied the two together? Lite coconut milk, my friends.
Lite coconut milk is about 100 less calories per serving than regular coconut milk making it the perfect addition to any dinner or drink.
I did follow Mama Pea’s recipe pretty closely. The only changes I made was switching to lite coconut milk and low sodium vegetable broth. I also improvised with the scrambled tofu (the recipe isn’t online).
Thai Fried Quinoa (from Peas and Thank You)
Ingredients (Serves 4)
- 1 cup dry quinoa
- 1 cup lite coconut milk
- 1 cup low sodium vegetable broth
- 1/3 cup chopped green onions
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 1 cup frozen peas
- 1 cup pineapple
- 1/4 cup cilantro, chopped
- 1 tablespoon lime juice
- 2 tablespoons reduced sodium soy sauce (used in tofu as well)
- 1/2 cup scrambled tofu
- Optional garnishes: lime wedges, peanuts, cilantro
To make scrambled tofu, I combined coconut milk and soy sauce (about 1 tablespoon each) and added to firm (already pressed) tofu.
Add to skillet and sauté until slightly brown (about 3 minutes). Set aside.
In other pan set to medium-high heat, add quinoa. Stir every minute or so until quinoa is toasted.
Combine coconut milk and vegetable broth and add to quinoa.
Bring to a boil. Lower heat to a simmer, cover and cook for 15-20 minutes, or until liquid is absorbed.
Meanwhile, coat a large skillet with cooking spray or a light spritz of oil and place over medium-high heat. Add green onion, ginger and garlic and sauté for a minute or two.
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Add peas, pineapple and cilantro and sauté for an additional minute.
Add quinoa to the skillet and cook until starting to slightly brown and crisp.
Finish with lime juice and soy sauce and add in scrambled tofu, if using.
Serve with garnish. Enjoy!
This dish was exceptionally tasty.
I love combining sweet and savory ingredients. This dish was spot on with sweet pineapple and savory quinoa.
The taste of the tofu was very slight. I am sure if you marinade it, it will have a stronger flavor. I like that it didn’t over power the dish. This recipe is a keeper!
Now, I know my boyfriend is a great cook but I didn’t realize he was quite the bartender as well. Last night while I was snapping away taking pictures of my dinner, he was in the kitchen mixing up a delicious and tropical treat.
Coconut and Pineapple Delight (serves 4)
- 24 ounces pineapple juice
- 1 quart white rum
- 1 cup pineapple chunks
- 2 tablespoons ginger
- 2 tablespoons sugar
- 4 tablespoons lite coconut milk (added at the end)
- Cherries and orange slice to garnish
Combine all ingredients together, leaving out coconut milk. Pour drink into each glass. Add in coconut milk as garnish and top with cherries and orange slice.
If I closed my eyes, I almost felt like I was on a beach somewhere in Hawaii. A girl can dream. This drink is not low in calories, but boy, was it delicious!!
Other Swanky Scoop:
A big thanks to all of you that have entered my Cabot Cheese giveaway! If you haven’t already there are still a few more days to enter.
What is your favorite cuisine? Are you a fan of savory and sweet?