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...
Contributor
Quinoa Fried ‘Rice’
Iain Bagwell

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.

6
Servings
514
Calories Per Serving
Deliver Ingredients

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

Total Fat
24g
34%
Sugar
3g
3%
Saturated Fat
9g
38%
Cholesterol
74mg
25%
Carbohydrate, by difference
43g
33%
Protein
32g
70%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
169mg
17%
Choline, total
62mg
15%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
72µg
18%
Iron, Fe
6mg
33%
Magnesium, Mg
125mg
39%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
418mg
60%
Selenium, Se
26µg
47%
Sodium, Na
1107mg
74%
Water
167g
6%
Zinc, Zn
6mg
75%

Quinoa Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.