Beef and Veg Quinoa Fried "Rice"
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 679.4
- Total Fat: 24.2 g
- Cholesterol: 306.2 mg
- Sodium: 625.0 mg
- Total Carbs: 42.1 g
- Dietary Fiber: 5.5 g
- Protein: 70.5 g
View full nutritional breakdown of Beef and Veg Quinoa Fried "Rice" calories by ingredient
Introduction
A "fried rice" made using quinoa in place of rice. Vegetables are what I had in the fridge, substitute any. A "fried rice" made using quinoa in place of rice. Vegetables are what I had in the fridge, substitute any.Number of Servings: 2
Ingredients
-
500 gm rump steak, finely sliced
Leeks, 1 leek
Carrots, raw, 2 medium
Samphire, 50 gram(s)
Egg, fresh, 2 medium
Sesame Oil, .25 1tsp
Olive Oil, 1 tbsp
365 Organic Quinoa, 0.5 cup
Lite Soy Sauce, large dash
Tips
Samphire is naturally salty so do not salt the water.
Directions
Cook 1/2 cup quinoa in 1 cup boiling water for approximately 10 - 15 minutes. Once cooked, leave uncovered to absorb remaining liquid. Can be cooked ahead of time.
Finely slice the rump steak.
Clean and roughly chop leek.
Clean and chop carrots into fine match sticks.
Add carrots, leeks, and samphire to boiling water and let simmer until carrots are just softened. (Or, place in glass bowl with a tablespoon water, cover with cling film, and microwave for 4 minutes.
Whisk eggs in bowl with 1/2 tsp sesame oil.
Heat 1/2 tablespoon olive oil (or peanut oil) in a wok. When just begins to smoke, add the beef and quickly cook.
Remove the beef.
Add remaining oil, pour in egg and cook through, turning constantly to break the egg up. Add the drained vegetables. Add the cooked quinoa. Add the beef.
Mix together.
Add a generous dash of soy sauce, if desired.
Serves 2 as main course, 4 as a side dish.
Serving Size: Serves 2 as a main dish / 4 as a side dish
Number of Servings: 2
Recipe submitted by SparkPeople user NANS_NEW_VISION.
Finely slice the rump steak.
Clean and roughly chop leek.
Clean and chop carrots into fine match sticks.
Add carrots, leeks, and samphire to boiling water and let simmer until carrots are just softened. (Or, place in glass bowl with a tablespoon water, cover with cling film, and microwave for 4 minutes.
Whisk eggs in bowl with 1/2 tsp sesame oil.
Heat 1/2 tablespoon olive oil (or peanut oil) in a wok. When just begins to smoke, add the beef and quickly cook.
Remove the beef.
Add remaining oil, pour in egg and cook through, turning constantly to break the egg up. Add the drained vegetables. Add the cooked quinoa. Add the beef.
Mix together.
Add a generous dash of soy sauce, if desired.
Serves 2 as main course, 4 as a side dish.
Serving Size: Serves 2 as a main dish / 4 as a side dish
Number of Servings: 2
Recipe submitted by SparkPeople user NANS_NEW_VISION.