Vegetable Quinoa Fried "Rice"
Fried "rice" with quinoa instead of rice is a fabulously nutritious plant-based meal!
Servings: 3 to 4 people
Ingredients
- 1 cup uncooked quinoa
- 1 Tbsp avocado oil
- 2 large carrots peeled and chopped
- 1 large crown broccoli chopped
- 1 medium zucchini squash chopped
- 1 cup red cabbage thinly sliced
- 2 tsp fresh ginger peeled and grated
- 3 Tbsp coconut aminos
- 1 Tbsp ghee or grass-fed butter
- 1/2 tsp sea salt to taste
- 1 Tbsp sesame seeds
- 3 large eggs beaten
Optional Add-ins:
- 3 cloves garlic minced
- 3 stalks green onion chopped
Instructions
- Cook quinoa according to package instructions.
- While quinoa is cooking, saute the vegetables. Heat the oil in a large wok or skillet over medium-high. Add the vegetables and cook, stirring frequently, until vegetables reach desired done-ness (note: for softer vegetables, lower the heat to medium and cover with a lid to allow them to steam), about 5 minutes.
- Stir in the fresh ginger, and cook another 2 minutes (note: if adding garlic, do so now).
- Add the cooked quinoa, coconut aminos, ghee, and sea salt and stir well to combine. Remove from heat.
- In a small skillet, scramble the eggs in a small amount of oil or butter. Once cooked, stir the scrambled eggs into the quinoa fried rice (note: if adding green onion, do so now).
- Serve with your favorite entree and enjoy).
Nutrition
Serving: 1grams