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Quinoa Fried ‘Rice’

Fried rice: good. MSG, low-quality soy sauce, and other icky stuff: bad. That’s why I’ve taken to making my...

Quinoa Fried ‘Rice’

Fried rice: good. MSG, low-quality soy sauce, and other icky stuff: bad. That’s why I’ve taken to making my own fried “rice” at home, except I use healthier quinoa (a once-in-a-while food) in lieu of rice and coconut aminos in lieu of soy. The protein in quinoa transforms this from a side to a main; if you want to keep it vegan, simply omit the eggs. Though I’ve recommended my favorite combination of veggies, do your thing and make it your own. — Shari Koolik Leidich, author of Two Moms in the Raw: Simple, Clean, Irresistible Recipes for Your Family's Health.

Notes

Recipes and Photo from Two Moms in the Raw by Shari Koolik Leidich. Copyright © 2015 by Shari Koolik Leidich. Reprinted by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.

Ingredients

  • ¼ Cup coconut oil
  • 4 large eggs, lightly beaten (optional)
  • 1 Cup thinly sliced scallions, plus more for garnish
  • 2 Tablespoons finely minced peeled fresh ginger
  • 6 cloves garlic, minced
  • 2 Cups broccoli florets
  • 1 yellow summer squash, finely diced
  • 1 red bell pepper, finely diced
  • 4 Cups cooked quinoa
  • 1/3 coconut aminos
  • 2 to 3 Tablespoons gluten-free tamari (or more coconut aminos)
  • 1 Tablespoon toasted sesame oil
  • 2 Cups finely chopped kale
  • ¼ Cup chopped fresh cilantro, plus more for garnish
  • 2 Tablespoons sesame seeds
  • Lime or lemon wedges, for serving

Directions

Heat a wok or large skillet over medium-high heat. If using eggs, add 1 tablespoon of the coconut oil to the skillet, then add the eggs and cook, stirring, until scrambled.

Transfer to a bowl and reserve.

Add the remaining 3 tablespoons coconut oil and the scallions, ginger, and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the broccoli, squash, and bell pepper and cook, stirring, until the vegetables just begin to soften, 2 to 3 minutes.

Add the quinoa, aminos, tamari, and sesame oil and cook, stirring occasionally, until the mixture is warmed through and the quinoa has absorbed most of the liquid, 3 to 4 minutes.

Stir in the kale and cilantro and cook until the kale is just wilted, about 1 minute.

Return the scrambled eggs to the pan, if using, and warm through, about 1 minute.

Garnish with the sesame seeds, scallions, and cilantro and serve with lime or lemon wedges on the side.

Nutritional Facts
Servings6
Calories Per Serving381
Total Fat23g35%
Sugar5gN/A
Saturated15g76%
Protein10g20%
Carbs38g13%
Vitamin A182µg20%
Vitamin B60.5mg23.5%
Vitamin C82mg100%
Vitamin E2mg8%
Vitamin K160µg100%
Calcium112mg11%
Fiber8g30%
Folate (food)129µgN/A
Folate equivalent (total)129µg32%
Iron4mg21%
Magnesium125mg31%
Monounsaturated3gN/A
Niacin (B3)2mg9%
Phosphorus300mg43%
Polyunsaturated3gN/A
Potassium655mg19%
Riboflavin (B2)0.3mg16.7%
Sodium449mg19%
Thiamin (B1)0.2mg16.5%
Zinc2mg15%