Quinoa Vegetable fried "rice"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 cup leftover cooked quinoa (super easy when done in a rice cooker and using vegetable broth for more flavor)1 package mixed vegetables, any variety you like (asian stir-fry, broccoli medley is good)1 cup frozen edamame, shelled1 egg2 tsp canola oil3 tbsp tamari soy sauce1 clove minced garlicoptional:1 tsp corn starch dissolved in warm water1 tbsp rice wine vinegar added to tamariChili pepper flakessalt and pepper to taste
Briefly boil/blanch frozen veggies and edamame and heat up wok or stir-fry pan. Add canola oil to hot pan and then add drained veggies. Stir in garlic and cook briefly. Add in quinoa, then tamari/vinegar/corn starch sauce. Stir fry until incorporated and quinoa is hot.
Move mixture up sides of wok to make space in the middle of the pan for the egg. Break into pan and scramble, eventually incorporating into mixture.
Season with pepper flakes, salt and pepper or other seasonings as you like.
NOTE: This makes two VERY generous servings. Could easily be split into 3-4 servings. Low sodium soy sauce could be substituted in place of tamari to lower the sodium.
Number of Servings: 2
Recipe submitted by SparkPeople user MARYDAZ.
Move mixture up sides of wok to make space in the middle of the pan for the egg. Break into pan and scramble, eventually incorporating into mixture.
Season with pepper flakes, salt and pepper or other seasonings as you like.
NOTE: This makes two VERY generous servings. Could easily be split into 3-4 servings. Low sodium soy sauce could be substituted in place of tamari to lower the sodium.
Number of Servings: 2
Recipe submitted by SparkPeople user MARYDAZ.
Nutritional Info Amount Per Serving
- Calories: 411.1
- Total Fat: 14.0 g
- Cholesterol: 107.4 mg
- Sodium: 1,700.6 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 11.9 g
- Protein: 23.6 g
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