Fondue and quinoa

How is it Monday again already? I have a feeling this work week will require extra caffeine after last week’s mid-week break for the 4th of July. Luckily, I took full advantage of last weekend. We got a lot of wedding details done, including going over some details with our officiate/family friend and wedding band shopping. I also finally got to lay out a little poolside, so my skin no longer looks like I live on the moon.

I spent Sunday by the pool, so what’s the most natural thing to do Saturday evening? Stuff my face, of course. Our neighbors invited us over for fondue night at their house, which was a blast. I ate way too much.

I seriously felt like I was at The Melting Pot. It was probably even better than The Melting Pot because we got to make everything ourselves. Our neighbors did an amazing job with the fondue recipes. They melted down gruyere with white wine for the first course, simmered together broth, mushrooms, garlic  and probably a million other delicious ingredients a la coq au vin for the main course, and who could forget the chocolate course?

I baked up a batch of brownies, courtesy of Duncan Hines, to dip in the chocolate.

I’m so thankful that we have such fun neighbors. I feel so spoiled by their generosity. Saturday was actually Kevin’s first time trying fondue, and he probably ate his weight in steak. We were both pretty happy campers.

Tonight’s dinner was a tad lighter. I might still be a little full from Saturday! I decided to try a new recipe by using the fried rice recipe I’ve always made but with quinoa instead of rice. I learned how to make fried rice by watching my grandma, and I’ve always winged it using whatever ingredients I have on hand.

Quinoa fried rice

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• 3 tablespoons vegetable oil
• 1 small onion, diced
• 1 16 ounce package of pre-cooked ham, cubed
• 2 eggs
• Assorted frozen vegetables (I used green beans)
• Soy sauce to taste

Directions:

Rinse quinoa thoroughly. We found it helpful to use a sifter. In a small pot, bring quinoa and water to a boil. Simmer for about 15 minutes or until liquid is absorbed.

While quinoa is boiling and simmering, heat vegetable oil over medium heat in pan and add onions. Sauté until translucent. Add ham and sauté together. Crack eggs into small bowl, and scramble with fork. Pour over onion and ham mixture. Mix to cook egg. The egg should coat the onion and ham as well as create scrambled egg bits.

Lower heat to medium low. Once the quinoa has absorbed the liquid, add to pan. Add frozen vegetables, and stir until they are soft. Season with soy sauce to taste. I used about six tablespoons, but Kevin added a little extra to his portion. Stir to incorporate soy sauce.

Serve and enjoy! This was my first time cooking with quinoa, and I really enjoyed it. It’s a little pricier than rice, but it has more fiber and is easier to digest.

Have you ever cooked with quinoa?