Quinoa Fried Rice
Ingredients
The base
-
2
cups
quinoa
-
3
cups
water
The vegetables
-
2
large
onions, diced
-
2 ½
cups
thinly sliced carrots
-
2
medium
red bell peppers, diced
-
1
cup
edamame (optional)
-
6
cloves
garlic, minced
-
1
tbsp
minced ginger (optional)
-
1
bunch
kale, de-stemmed and finely chopped
The sauce and toppings
-
3
tbsp
extra virgin olive oil
-
¾
cup
roasted salted cashews (optional)
-
⅓
cup
reduced sodium soy sauce (or tamari for gluten-free)
-
3
tbsp
sriracha
Instructions
- Cook quinoa in water until the liquid is absorbed, about 15-20 minutes.
- Chop all vegetables while quinoa is cooking.
- Sauté onions and carrots in olive oil for about 10 minutes.
- Add red bell peppers, edamame, garlic, and ginger; sauté for another 5 minutes.
- Add kale and sauté until wilted.
- Combine cooked vegetables with quinoa in a large bowl.
- Stir in soy sauce and sriracha; serve warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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