Quinoa Fried 'Rice'

Quinoa Fried 'Rice'
4.7 from 3 ratings
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.
Servings
6
servings
Quinoa Fried 'Rice'
Ingredients
  • ¼ cup coconut oil
  • 4 large eggs, lightly beaten (optional)
  • 1 cup thinly sliced scallions, plus more for garnish
  • 2 tablespoon finely minced peeled fresh ginger
  • 6 cloves garlic, minced
  • 2 cup broccoli florets
  • 1 yellow summer squash, finely diced
  • 1 red bell pepper, finely diced
  • 4 cup cooked quinoa
  • 1/3 coconut aminos
  • 2 to 3 tablespoon gluten-free tamari (or more coconut aminos)
  • 1 tablespoon toasted sesame oil
  • 2 cup finely chopped kale
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • 2 tablespoon sesame seeds
  • lime or lemon wedges, for serving
Directions
  1. 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.
  2. Transfer to a bowl and reserve.
  3. 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.
  4. 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.
  5. Stir in the kale and cilantro and cook until the kale is just wilted, about 1 minute.
  6. Return the scrambled eggs to the pan, if using, and warm through, about 1 minute.
  7. Garnish with the sesame seeds, scallions, and cilantro and serve with lime or lemon wedges on the side.