Will Kerry Washington’s Quinoa ‘Fried Rice’ Console You On Scandal-Less Nights?

While we normally rejoice to hear the latest in celebrity baby news, a recent update from Kerry Washington’s camp has us a little less than enthused. According to E! Online, season three of Scandal will only feature 18 episodes, as opposed to the standard 22. The apparent reason behind this change is the actress’ spring due date.

In late October we learned Washington and her husband, San Francisco 49ers cornerback Nnamdi Asomugha, were expecting their first child. While we’re certainly anxious for more Scandal, we are fans of the expectant mama taking the time and rest she needs to have a healthy, happy baby. (Imagine if the powers-that-be had chosen to write a pregnancy into that mess? No, I think we can all agree Kerry and alter-ego Olivia both have enough on their plates as it is.)

So, what will Kerry be doing with all her spare time? Hard to say. Like her on-screen persona, when it comes to her personal life, Washington’s careful to play it close to the vest. However, we do know where the style icon will be indulging her pregnancy cravings: nutritionist Kimberly Snyder’s Glow Bio juice and smoothie bar.

She and fellow expecting starlet Drew Barrymore are both self-professed Glow addicts, not that that’s a bad thing. Washington’s favorite menu item? A quinoa “fried rice,” chock full of fresh, raw apple cider vinegar and a ton of veggies. The Emmy-nominated actress wins the award for healthiest pregnancy craving, hands down. “I try for the most part to eat things that are going to make me feel better, not worse,” said Washington in an interview with People. If only we had that sort of willpower.

Try out the recipe for Kerry’s favorite dish below, and let us know if it makes you feel any better about settling for reruns a few Thursday nights hence.

Quinoa Ten-Veggie “Fried Rice”

Serves 4-6

2 cups quinoa
2 tbsp. unrefined coconut oil
1 cup white onion, diced
2 garlic gloves, minced
1 tbsp. ginger, minced
1 tsp. miso paste
2 carrots, peeled and diced
2 cups shiitake mushroom tops, coarsely chopped
1 tbsp. sesame oil
1½ tsp. raw apple cider vinegar
¼ cup low-sodium tamari
½ tsp. red pepper flakes
1 red bell pepper, chopped
2 cups Chinese broccoli tops or broccoli rabe
½ pound green beans, ends trimmed and cut into 2-inch pieces
1 tbsp. raw coconut nectar or maple syrup
½ cup radishes, sliced
½ pound snowpea shoots, deveined
Sea salt, to taste if desired

1. Soak two cups of quinoa overnight and rinse well.

2. Bring 4 cups of water to a boil. Add the rinsed quinoa and lower the heat to a simmer. Cook the quinoa until al dente, about 3-4 minutes less than you would usually cook it.

3. Heat the coconut oil in a large saute pan. Add the onions and scallions and cook until the onions are translucent. Add the garlic, cooking another minute, and then add the ginger, miso, carrots and the shiitake mushroom, and cook for 2-3 minutes. Stir in the sesame oil, raw apple cider vinegar, tamari and red pepper flakes.

4. Add the rest of the vegetables, except for the radishes and snowpea shoots, and keep stirring. Stir in the raw coconut liquid nectar.

5. Add the low-sodium tamari, still stirring. Drop the snowpea shoots and radishes in at the very end, and cook for no more than 3 minutes so they stay virtually raw. Remove from the heat and serve immediately.