Quinoa Fried Rice

I used quinoa in place of white rice for a healthier and more nutrient dense spin on a takeout classic


Quinoa is higher in protein and fiber than typical grains, and unlike most plant-based protein sources, it’s actually a complete protein


Plus, it’s filled with phytonutrients and plant compounds that lend anti-inflammatory and antioxidant properties when consumed!


It takes only 15 minutes to prepare (just make sure to cook your quinoa in advance) and is gluten-free, dairy-free, sugar-free, flavor-filled. Add some chicken or a salmon filet for extra protein!



(makes 4 servings)


Ingredients:

2 tbsp toasted sesame oil

1 large carrot, peeled and diced

1 small yellow onion, diced

1 bunch baby broccoli, finely diced

4 garlic cloves, minced

4 eggs, whisked

4 cups cooked and cooled quinoa

1/4 cup low sodium soy sauce/tamari

¼ cup frozen peas

To serve: sliced green onion, sesame seeds


Directions:

Heat the sesame oil in a large pan over medium heat. Once hot, add the carrot, onion and broccoli. Cook, stirring occasionally, until beginning to soften.


Add the garlic to the pan, and continue to cook until the vegetables are fork tender. Turn the heat to low.


Move the vegetables to one side of the pan and pour the whisked eggs onto the empty side. Stir constantly until the eggs begin to set, then mix with the vegetables.


Add the quinoa, soy sauce and peas to the pan and mix well. Cook until the peas are no longer frozen then serve topped with sliced green onion and sesame seeds.