Quinoa with Salmon-Fried Rice

Fried rice is a common meal served in Asian restaurants. Since I have enjoyed eating quinoa for awhile, I substituted quinoa for the rice to make this a healthier meal. To make this dish, quinoa needs to cook with a little less water than usually because the drier quinoa will make a better fried rice as the result. Enjoy this hearty, healthy meal.

Ingredients:
3 cups cooked Quinoa (recipe follows below)
1 can 14.75 salmon, drained
1/2 cup white onions, diced
2 cloves garlic, minced
1/2 cup corn (frozen is fine)
1/2 cup carrots, diced
1/2 cup mushrooms, diced
2 eggs, lightly beaten
Sauce
1/2 tsp salt
2 tbs soy sauce
1 tsp sesame oil
1 tsp sugar
1 tsp oyster sauce
2 tbs ketchup

Enough coconut oil for frying (about 1/4 cup)

Garnish with chopped green onions and cilantro

Directions:
In a large frying pan over medium heat, add oil and heat until hot. Add beaten eggs (swirl the pan to make a thin omelet). Remove the omelet and cut into thin strips.

Blanch the corn and carrots for 2 minutes in boiling water. Drain and set aside.
In a wok, heat 2 tbs coconuts oil. Add white onions and garlic. Stir and cook until fragrant (about 3 minutes). Add drained salmon.

 Use a wooden spoon to break the salmon into small pieces. Pan fry salmon until almost dry and becoming golden brown. Add mushrooms. Stir and cook for a few minutes.

Add the blanched corn-carrots to join with salmon. Add quinoa and sauce ingredients listed above. Let fry for 5 minutes. Mix well. Add the strips of egg at the end of cooking.

 Sprinkle with chopped green onions and cilantro. Serve.

Quinoa recipe
Rinse 1 cup of quinoa
In the rice cooker add 1 and 3/4 cup of water. Turn the rice cooker on.