Happy Mother’s Day with a Vegan Gluten, Soy, and Egg-free Quinoa Fried Rice Recipe

Before I had a child, I never would have believed someone if they told me that I would give up eating all of my favorite things in order to breastfeed my child. But, lo and behold, once Baby Yum joined us, I found out that there was no choice about the matter at all. My heart told me that restricting my diet even more than a typical gluten-free diet was the right thing to do, if it meant that I could nurture my child. Strangely enough, it wasn’t the dairy or the eggs I found myself missing the most- but the most basic staple of my pre-baby life- rice. Going rice-free has been the hardest thing I ever did. And no, an elimination diet this extreme isn’t necessary for most allergy-baby moms, but it seemed to help us, and I’m happy to say that I feel every day this bond with Baby Yum was worth the sacrifice. As you can see from a very recent picture the DH took of me with Baby Yum, I’m loving being a (relatively) new Mommy. And, on the food front, I’m also happy to say that I’ve found quinoa to be a wonderful substitute for rice, whether I’ve used it for satisfying wild sushi cravings or, most recently, in a wonderfully simple and tasty Chinese-style fried rice. This is a recipe the DH and I enjoyed recently, and I hope all you gluten-free Moms (and daughters, and sons!) enjoy it as well on this holiday.

All my best,
Sea
(Sorry I’ve been so busy lately, but those pesky PhD qualifying exams have kept me offline and with my nose pressed in a book… And when I’m not studying, my baby needs snuggles! I know you’ll understand, and you can count on more regular posts again after this hurdle is (hopefully) passed.)

Quinoa Fried Rice
Ingredients
3 cups Cooked Quinoa, chilled

2-3 tbsp. neutral oil (canola or peanut if you can have it)

1/4 onion, diced
2 carrots, peeled and diced
1/2 cup green peas
Small bundle of broccoli florets, cut into small bite sized pieces
1 inch knob of ginger, peeled. Grate 1/4 of it and slice the rest thinly, dicing 1/2 of those slices
White part of one scallion, halved

Sauce:
2 tbsp. Coconut Aminos or other soy-free sauce
2 tbsp. vegetable broth
1 to 2 tbsp. dry sherry
1 tbsp. agave nectar
1/4 knob of ginger, grated (from above)
2 scallions- mince the white part and discard the leftover
1/4 to 1/2 tsp. chili garlic sauce
pinch szechuan salt (if you have it)
pinch white pepper
pinch black pepper

Directions
Whisk together sauce ingredients and prep your veggies.

Heat wok on high. Add 2 tbsp of oil and heat until you see white smoke. Add slices of ginger and halved scallion. Let them turn brown and then remove from pan since they’ve flavored the oil. Toss in diced ginger (reserving a little) and quickly add your onion, carrots, and peas and stir fry until they soften slightly. Then add your broccoli. Toss a few times until broccoli has lost its bite… then pour on most of the sauce, reserving a little. Let sauce and veggies simmer for a minute or so and then remove from heat. Put veggies in a dish and reserve.

Heat wok again and add a little oil. If you like you can do half of the quinoa at a time… you’ll have better flavor. Add your little bit of reserved diced ginger and then toss half of your quinoa into the wok. Spread it around the wok and let it brown, and then stir it up. Brown a little more and then add half of your sauteed veggies and sauce, mixing in. Add a little leftover sauce and heat thoroughly.

Remove to a pretty serving dish and repeat.

Enjoy!


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9 Responses to “Happy Mother’s Day with a Vegan Gluten, Soy, and Egg-free Quinoa Fried Rice Recipe”

  1. Yes, it’s amazing how quinoa steps in and does the job. So easy to make, too! Happy Mother’s Day!

  2. happy first mothers’ day, and a preemptive congrats on the phd front

  3. This looks great! I love quinoa AND it is packed with nutrition!
    I love GF RN’s suggestion of adding a bit of Teff or Montina (a seed from Montana, used by the indigenous folks – I have yet to try it!) to the larger grains – I’ve been using Teff (African Millet – TINY) this way for several years – again – nutrient dense!

  4. Heartsong Says:

    We loved quinoa as my “grass family” free and soy free vegan daughter was growing up. It was one of her (and my) favorites. When B was a teen, she fashioned a recipe for “fried rice” type quinoa with a whole lot of scallion, spinach, and garlic in it. She also liked nutrional yeast in there, and if you can tolerate it, it is a nice addition at the end. Oh yes, and sea salt. We used Hawaiin pink sea salt, available at Asian stores. It is so mineral rich.
    Yumyum. I haven’t had this in a long time & will now have to have it soon. This was almost a daily staple for us and my B would whip up a batch whenever we had leftover quinoa (most days.)

  5. This sounds great. Thanks for sharing it. And happy mommy’s day to you!

  6. What a beautiful photo! Happy Mother’s Day

  7. Wow, I’m not usually a big fan of quinoa, but this looked so good, that I had to make it for dinner. And I’m so glad that I did because it was delicious! Thanks for another wonderful recipe, and one that is sensitive for delicate tummys.

    Good luck on your exams and happy mother’s day!

  8. [...] Quinoa Fried Rice from BookOfYum.com – I love me some quinoa. Especially now that warmer weather is coming, it’s my favorite quick-cooking grain of the season! This recipe looks delish! [...]

  9. Wow PHD, plus baby plus blogging, your doing an amazing job!

    I’ve never thought of using quinoa to make fried rice, but it makes sense. I will have to give it a go.

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