Chicken and Pineapple “Fried” Quinoa, not Rice

Heat a large skillet over medium low heat, spray with cooking spray.

Crack the eggs into a small bowl. Lightly beat the eggs and season with salt and pepper. Pour the eggs into the pan and allow to cook through without stirring. Once they are solid throughout, remove the omelet from the pan and set aside to cool.

In a medium saucepan add the quinoa and two cups chicken broth. Bring to a boil over medium heat. Reduce heat, cover and allow to simmer until the quinoa has absorbed the liquid and is cooked through, about 12-16 minutes. Then remove the pan from the heat and set aside.

Heat the olive oil in the skillet over medium low heat; add the chopped shallot and garlic. Stir and sauté until the shallots have started to soften. Add in the broccoli florets, mushrooms, and the two tablespoons of chicken broth. Cover with a lid and allow to steam briefly, until the broccoli and mushrooms start to soften. They should still be slightly crisp. Add in the chopped scallions, and stir to combine.

Stir in the curry powder, fish sauce, and chili garlic sauce. Stir to evenly distribute. Gently stir in the cooked quinoa. Allow the quinoa to brown slightly on the bottom by not stirring the mixture. Once it has browned slightly stir to brown another section of the quinoa.

While the quinoa is browning, fold the omelet in thirds and cut into thin slices.

When the quinoa has browned on all sides, add the edamame, peas, chicken and egg slices. Stir in the soy sauce, taste for seasoning. Add in more fish sauce, soy sauce and/or chili garlic sauce to taste. Stir in the pineapple and heat it through.

Serve and garnish with cilantro, scallions and cashews.