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Quinoa Fried Rice

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If you love fried rice like we do, we know you are going to be really excited about this amazing “cleaned up” fried rice recipe.  We omitted the rice and subbed in our favorite protein…quinoa!  If you are a regular here are Good Thyme Kitchen, you already know how much we love quinoa.  If you are new here, well, now you know.  We are big fans.  Quinoa is so good for you.  I’m going to jump on the quinoa high horse for a second so bare with me.  It’s just so important that you know why we are such big fans. Quinoa is one of the most protein rich foods you can eat.  It contains almost twice as much fiber as other grains (yay for fiber),  it has iron, magnesium and and vitamin B.  Almost done, it’s gluten free (yup) and is loaded with calcium and antioxidants.  Oh, and it tastes awesome!!  So, now you know why we are like quinoa cheerleaders.

So, back to the quinoa fried rice…this is so easy to make. The recipe calls for cooked quinoa so unless you have some already made in the fridge, get going on that step first.  Just cook it according to package instructions and you are good to go!

Once your quinoa is cooked, start by cooking the eggs in a large skillet over medium heat with a little butter.  Transfer to a plate and cut into pieces.

Return the pan to the heat and add in the olive oil. Add in the chopped onions and cook for about 3 minutes.  Add the garlic and cook for an additional minute.  Add in the quinoa, peas, hoisin, soy sauce and sesame oil and stir fry for about 4-5 minutes.

The final step is to just add in the chopped egg and fresh green onions.  Season with salt and pepper if you so desire and dinner (or lunch) is served!

Check out some of our favorite similar recipes:

http://www.goodthymekitchen.com/cashew-chicken-with-coconut-cauliflower-rice/

http://www.goodthymekitchen.com/orange-ginger-veggie-stir-fry-cauliflower-rice/

 

Quinoa Fried Rice
 
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Serves: 4
Ingredients
  • 1 tsp unsalted butter
  • 2 eggs, beaten
  • 2 tsp good quality olive oil
  • ½ medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 2 C quinoa, cooked
  • ½ C frozen peas, thawed
  • 3 Tbsp hoisin sauce
  • 2 Tbsp soy sauce
  • 1 tsp toasted sesame oil
  • ¼ C green onions, thinly chopped
  • kosher salt and cracked pepper to taste
Instructions
  1. Heat butter in a large skillet over medium-high heat. Add eggs and leave flat for about 2 minutes until cooked. Remove from pan, transfer to a plate and cut into pieces.
  2. Return pan to heat and add olive oil. Add chopped onions and cook for about 3-4 minutes. Add garlic and cook for an additional minute. Add quinoa, peas, hoisin, soy sauce and sesame oil. Sir-fry stirring continuously for about 4-5 minutes.
  3. Add in cooked egg and green onions, season with S&P to taste. Serve immediately.

Seared Ahi Tuna Patties with Peanut Sauce & Spicy Slaw

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Ohhhh EMM Geeee you guys!!  We are freaking out over these seared ahi tuna patties!!  You have got to make them.  Talk about fresh, clean and delicious. Wow!  Holy Yum!  We decided to pair these cute little patties with our favorite GTK peanut sauce and some amazing spicy cabbage slaw.  This is the perfect recipe for entertaining.  You make these for your guests and they are gonna be totally impressed. Start by hitting up your favorite fish counter at your local market.  Make sure it’s sustainable and really fresh, sushi grade ahi.  You gotta get the good stuff guys.  Don’t cut corners on your fish!

Dice the ahi steak into very small pieces (check out the photo above) and combine it in a medium bowl with the bell pepper, scallions, ginger, sesame oil, egg and salt and pepper.  Gently combine these ingredients using your hands.  Then form the mixture into patties.  Don’t make them too big…this will ensure even cooking!  Place the patties on a parchment lined cookie sheet and pop them into the fridge for 30 minutes.  This is when you can begin working on the peanut sauce and spicy slaw!

For the slaw, thinly slice your cabbage, bell pepper and red onion.  Dice up the jalapeño and mix all of the ingredients in a bowl.  Just top with the rice vinegar, sesame oil and salt and pepper and toss it all up until its nicely incorporated. The flavor is outa this world and will really come together as it hangs out while you work on the peanut sauce and cooking up the tuna patties!

You can also make the peanut sauce ahead of time and just take it out of the fridge about 15 minutes prior to serving…this way it’s not super cold.

Remove the ahi patties from the fridge.  Spread panko breadcrumbs out on a plate.  Coat each side of ahi patty in the panko breadcrumbs.  Heat the canola oil over medium-high heat and sear the patties for about 2 minutes on each side.  You’ll want to see red in the center.  You don’t want to over cook these guys or they will lose their flavor!  Don’t do that!!  You will be so sad.  But we know that’s not gonna happen!  We are confident that you are going to love these seared ahi patties as much as we do!

 

 

Seared Ahi Tuna Patties with Peanut Sauce & Spicy Slaw
 
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Serves: Makes 6 patties
Ingredients
  • 1 lb sushi grade ahi tuna
  • ¼ C red bell pepper, finely minced
  • 2 tsp fresh ginger, grated
  • 2 scallions, green tops only - chopped
  • 2 tsp toasted sesame oil
  • 1 egg, beaten
  • 1 tsp kosher salt
  • cracked pepper - about ½ tsp
  • ½ C panko breadcrumbs
  • Approx 2 Tbsp canola oil
For the Peanut Sauce:
  • ½ C smooth peanut butter (we used Skippy natural)
  • 1 clove garlic, pressed
  • 2 Tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 3 Tbsp apple cider vinegar
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp fresh lime juice
  • ½ tsp red pepper flakes
  • 1 Tbsp brown sugar
  • ¼ C warm water
For the Spicy Slaw:
  • 2 C purple cabbage, sliced very thin
  • ½ red bell pepper, sliced very thin
  • ¼ C red onion, finely chopped
  • ½ medium jalapeno, finely chopped
  • 3 Tbsp rice vinegar
  • 1 Tbsp good quality olive oil
  • S & P to taste
Instructions
For the Peanut Sauce:
  1. Whisk all ingredients together until smooth. Pour into a small serving bowl alongside the ahi patties.
For the Spicy Slaw:
  1. Add cabbage, bell pepper, red onion and jalapeno to a medium bowl and toss. Add rice vinegar and olive oil, toss to coat. Season with S & P.
For the Ahi Tuna Patties:
  1. In a small bowl lightly beat the egg, set aside.
  2. Finely dice the tuna and add to a medium bowl. Add bell pepper, ginger, scallions, sesame oil, egg, and S&P. Gently mix with hands until incorporated.
  3. Form into equal size patties and line on a parchment lined cookie sheet. Allow to sit in the fridge for at least 30 minutes and up to 4-5 hours for flavors to blend together.
  4. Before cooking the ahi patties, spread panko breadcrumbs evenly over a plate. Coat each side of ahi patty in panko and set aside.
  5. Heat canola oil in large skillet over medium-high heat. Sear ahi patties for approximately 2 minutes per side - you want a sear on each side and red in the center of the patty. If you overcook the tuna the patties will be tough and lose their flavor. Line a platter or plate with spicy slaw. Place seared ahi patties over slaw and serve alongside peanut sauce. Garnish with chopped scallions or cilantro to serve.

Ginger Garlic Flank Steak

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Tonight was all about ginger garlic flank steak! Let’s get real…nobody has time to spend 2 hours in the kitchen serving up Martha Stewart style dinners every night.  If you have time on a Sunday or during the holidays that’s obviously when it’s more realistic to be able to dedicate the time to that type of cooking.   For the rest of the days that you are running around like a crazy person trying to get everything accomplished, including dinner, this meal can easily fit into a hectic day.  We really try our best to bring you meals that are healthy and inspiring but don’t require 100 ingredients and hours of cooking.  This ginger flank steak is so simple to make and we promise that you won’t be slaving away in the kitchen all night long!

You can throw the steak in a ziplock bag the night before to marinade overnight.  For the marinade just mix up soy sauce, sesame oil, olive oil, honey, fresh ginger, garlic and fresh squeezed lime juice and add it to the bag with the steak.  When dinner time rolls around the next day, simply sear the steak on each side for about 3 minutes.  Complete cooking by finishing it off in the oven at 425 degrees for about 5 minutes.

Stephanie Heymann Photography

You can serve the steak over rice or cauliflower rice like we have done and add a steamed veggie like green beans or broccoli.  Dinner really doesn’t get much easier than this, and it’s delicious!!!

Stephanie Heymann Photography

Ginger Garlic Flank Steak
 
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Serves: 4
Ingredients
  • 1 pound flank steak
For the Marinade:
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon oilve oil
  • 2 teaspoons honey
  • 1 teaspoon freshly grated ginger
  • 2 cloves garlic - chopped
  • juice of ½ fresh lime
Instructions
  1. In a small bowl, mix ingredients for marinade and pour over steak in either a large ziploc bag or baking dish. Marinate in refrigerator for at least 2 hours or up to 24 hours.
  2. Preheat oven to 425°. Preheat grill pan on high heat. Sear meat on both sides for about 3 minutes each until a deep brown crust achieved. Transfer grill pan to oven and continue cooking for about 5 more minutes for medium rare or a little longer for medium.
  3. Remove from oven and transfer meat to cutting board and let it rest for 10 minutes. You can tent with foil loosley to keep warm.Cut thinly on the diagonal or against the grain to ensure the pieces are tender.
Great served with cauliflower rice and steamed green beans as shown.

Soy Ginger Black Cod with Wilted Spinach and Asparagus

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Do you ever have a meal that takes you back to a certain place? A favorite place? A place you wish you were right now? I do! Soy ginger black cod is one of those meals that takes me back to the beach in Encinitas, one of our favorite vacation spots. One of our first stops after unpacking our suitcases once we arrive is heading to the local Whole Foods and buying their fresh wild black cod. It’s the perfect buttery, delicate fish that is amazing when mixed with flavors like soy and ginger. My mouth is literally watering just thinking about it! The good news is that I don’t have to be in Encinitas to have this meal. I can prepare it in my own kitchen and simply dream about being at the beach, and now you can too!

This is a simple recipe that is by far one of my kid’s favorite dinners. Not to mention that black cod has one of the highest levels of healthy Omega-3 fatty acids and is rich in vitamin B-12. It’s a win win in my book!

blackcod

Soy Ginger Black Cod with Wilted Spinach and Asparagus
 
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Serves: 4
Ingredients
  • ⅓ C soy sauce
  • ¼ C unseasoned rice vinegar
  • 2 Tbsp grated fresh ginger
  • 2 Tbsp chopped green onions
  • 1 Tbsp honey
  • 1 large clove garlic minced
  • ¼ C hoisin sauce
  • 1 Tbsp vegetable oil
  • 1 pound black cod (center cut) cut into 4 equal portions
Instructions
  1. Whisk first 6 ingredients in small bowl. Can be made ahead of time.
  2. Preheat oven to 450. Heat oil in large ovenproof skillet over med-high heat. Add cod, skin side up, cook 3 minutes. Remove from heat, flip cod over and add 1 Tbsp of sauce over each filet. Transfer to oven and bake an additional 5 minutes or until fish is just opaque in the center.
  3. Serve over wilted spinach with asparagus on the side. Spoon additional sauce over top as desired.
Good Thyme Tip - If you have picky kids, serve the fish with jasmine rice instead of wilted spinach.