Halve the cauliflower, cut into florets, and discard the stem.
Transfer half the florets into a food processor fitted with the blade attachment.
pulse until the size of rice. Reserve pulsed cauliflower in a bowl and repeat with remaining florets.
Place a large, non-stick skillet or wok over medium-high heat with 1 tablespoon canola oil.
Add the onion and carrot and cook until slightly softened, about 5 minutes. Add the garlic and ginger and cook until aromatic, about 1 minute. Add the shrimp and cook until just done, about 2 minutes per side. Transfer the vegetables and shrimp to a plate.
Add the remaining 1 tablespoon canola oil to the pan. Add the cauliflower and cook until the grains are lightly toasted but still tender, about 5 minutes. Push the cauliflower to the side of the pan and add the eggs so they directly hit the pan (rather than the cauliflower mixture). Scramble the eggs until cooked through, about 2 minutes. Toss to combine with the cauliflower.
Add the reserved vegetables and shrimp, scallions, peas, soy sauce, and sesame oil. Toss to combine.
Serve warm.
Ingredients
Directions
Halve the cauliflower, cut into florets, and discard the stem.
Transfer half the florets into a food processor fitted with the blade attachment.
pulse until the size of rice. Reserve pulsed cauliflower in a bowl and repeat with remaining florets.
Place a large, non-stick skillet or wok over medium-high heat with 1 tablespoon canola oil.
Add the onion and carrot and cook until slightly softened, about 5 minutes. Add the garlic and ginger and cook until aromatic, about 1 minute. Add the shrimp and cook until just done, about 2 minutes per side. Transfer the vegetables and shrimp to a plate.
Add the remaining 1 tablespoon canola oil to the pan. Add the cauliflower and cook until the grains are lightly toasted but still tender, about 5 minutes. Push the cauliflower to the side of the pan and add the eggs so they directly hit the pan (rather than the cauliflower mixture). Scramble the eggs until cooked through, about 2 minutes. Toss to combine with the cauliflower.
Add the reserved vegetables and shrimp, scallions, peas, soy sauce, and sesame oil. Toss to combine.
Serve warm.
In a small bowl, combine the paprika, ground black pepper, garlic powder, onion powder, salt, dried thyme, and cayenne pepper. Set aside.
Place a large sauté pan over medium heat with 2 tablespoons canola oil. Add the sausage and chicken and cook until the chicken is cooked through, stirring frequently, about 10 minutes. Add 1 tablespoon spice mixture and toss to coat. Add the wine and scrape up any brown bits that may have accumulated. Use a slotted spoon to transfer the cooked meat to a plate. Cover loosely with aluminum foil.
Add the remaining 1 tablespoon canola oil to the pan. Add the green bell pepper, red bell pepper, and onion. Cook until the vegetables have softened considerably, about 10 minutes. Add the remaining spice mixture and garlic and cook until fragrant, about 1 additional minute. Add the chicken stock and scrape up any brown bits that may have accumulated. Add the water.
Bring to a simmer, then add the quinoa. Stir to combine, cover, and reduce the heat to low. Cook until the moisture has evaporated, about 20 minutes. Add the meat and very gently fold into the quinoa. Cover and continue to cook on low until the quinoa is fluffy and tender and the meat has warmed through.
Garnish with scallions and serve warm.
Ingredients
Directions
In a small bowl, combine the paprika, ground black pepper, garlic powder, onion powder, salt, dried thyme, and cayenne pepper. Set aside.
Place a large sauté pan over medium heat with 2 tablespoons canola oil. Add the sausage and chicken and cook until the chicken is cooked through, stirring frequently, about 10 minutes. Add 1 tablespoon spice mixture and toss to coat. Add the wine and scrape up any brown bits that may have accumulated. Use a slotted spoon to transfer the cooked meat to a plate. Cover loosely with aluminum foil.
Add the remaining 1 tablespoon canola oil to the pan. Add the green bell pepper, red bell pepper, and onion. Cook until the vegetables have softened considerably, about 10 minutes. Add the remaining spice mixture and garlic and cook until fragrant, about 1 additional minute. Add the chicken stock and scrape up any brown bits that may have accumulated. Add the water.
Bring to a simmer, then add the quinoa. Stir to combine, cover, and reduce the heat to low. Cook until the moisture has evaporated, about 20 minutes. Add the meat and very gently fold into the quinoa. Cover and continue to cook on low until the quinoa is fluffy and tender and the meat has warmed through.
Garnish with scallions and serve warm.
