Quinoa Vegetable fried "rice"

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4.8 of 5 (13)

Nutritional Info

Servings Per Recipe: 2
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

View full nutritional breakdown of Quinoa Vegetable fried "rice" calories by ingredient

Introduction

Fried rice using quinoa instead of rice, edamame and egg for protein, and lots of frozen veggies to keep things easy. Fried rice using quinoa instead of rice, edamame and egg for protein, and lots of frozen veggies to keep things easy.

Minutes to Prepare: 10

Minutes to Cook: 10

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, shelled

1 egg

2 tsp canola oil

3 tbsp tamari soy sauce

1 clove minced garlic

optional:

1 tsp corn starch dissolved in warm water

1 tbsp rice wine vinegar added to tamari

Chili pepper flakes

salt and pepper to taste

Directions

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.