Easy Chinese Fried Quinoa



1 1/2 cups water
1 cup quinoa
salt to taste

2 1/2 tablespoons soy sauce

Fried Quinoa:

3 teaspoons of butter, divided
1/4 onion, chopped
1/2 bag of shredded coleslaw
3 cloves garlic, minced
1/2 teaspoon minced fresh ginger
2 eggs, beaten (optional)


1. Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool

2. Add soy sauce, until sauce is evenly mixed.

3. Heat 1 1/2 teaspoons butter in a large skillet over medium heat; saute onion for 2 minutes. Add coleslaw, garlic, and ginger; saute until fragrant, about 5 minutes more. Add the remaining 1 1/2 teaspoons buter and quinoa; cook until heated through, about 2 minutes.

4. Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.

5. Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes.


Slowcooker Brown Sugar and Garlic Chicken


4-6 chicken breasts
3/4 cup packed brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda
1 tablespoon minced garlic
1 tablespoon soy sauce
1 teaspoon fresh ground pepper
2 tablespoons corn starch
2 tablespoons water


Spray slow cooker with non-stick cooking spray.

Place chicken inside slow cooker.

Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken.

Cook on low for 6-8 hours or high for 4 hours.

Take chicken pieces out of slow cooker and pour remaining sauce into saucepan.

Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.

Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).

This can be served over rice or pasta