Quinoa Fried 'Rice'

Name: 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

Shari Koolik Leidich|May 5, 2015 3:54 pm EST

Quinoa Fried 'Rice'

4.7 (3 ratings)

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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

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

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.