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Creative Quinoa Recipes from Eliza Cross

Quinoa Pork "Fried Rice"
Quinoa Pork “Fried Rice” from Eliza Cross’ new cookbook, The Quinoa Quookbook.

I was honored when my friend Eliza Cross asked me to review the manuscript for her latest book, The Quinoa Quookbook: 100 Quintessential Recipes Featuring Quinoa – “The Superfood”, but I became even more excited once I opened the book.

Eliza has taken quinoa to new lengths with creative ways to incorporate quinoa into all sorts of foods from Banana Maple Quinoa Pancakes to Cheesy Quinoa, Ham and Artichoke Bites, Lentil Quinoa Soup, and Southern Fried Quinoa and Corn. She was recently featured in the Denver Post in a full page story featuring the ancient grain.

The recipe that called to me from the cookbook was Quinoa Pork “Fried Rice”. Of course, I had to deviate from the recipe just a little bit in terms of ingredients, though I followed the procedure to a T and it turned out deliciously!

What did I do differently? Instead of pork and bacon, as called for in the recipe, I used mycoprotein (made from mushrooms), and my vegetables were acorn squash, kale, and scallions. My family scarfed it down – yum!

Here is the recipe from her new cookbook if you’d like to try it.

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Quinoa Pork “Fried Rice” from The Quinoa Quookbook by Eliza Cross.

This updated take on traditional fried rice is my family’s #1 favorite way to enjoy quinoa. Serve it hot from the skillet and see if you agree.

4 strips bacon, diced
1/2 pound lean pork, cut in 1/2-inch cubes
2 stalks celery, cut in 1/2-inch diagonal slices
1/2 cup chopped onion
1/4 pound snow peas, trimmed and cut in 1-inch diagonal slices
3 cups cooked quinoa
1 tablespoon Tamari or low-sodium soy sauce
2 eggs, lightly beaten

In a skillet over medium heat, cook the bacon for five minutes until it just begins to brown. Add the pork, celery and onion and continue cooking until the bacon is browned and the begetables are tender. Add the sno peas and cook for 1 minute. Add the quinoa and soy sauce and cook for three minutes, stirring constantly.

Pour the eggs over the mixture in a stream, stirring constantly,  and cook just until the eggs are cooked. Remove from heat and serve at once. 6 servings.


Posted in: Books, Recipes

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