Description
A quick and healthy twist on traditional fried rice, featuring fluffy quinoa and vibrant vegetables.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water (or chicken stock)
- 1 1/2 Tbsp coconut oil (divided)
- 2 eggs
- 1/2 chopped onion
- 2 garlic cloves (pressed)
- 2 cups frozen vegetable mix (thawed)
- 3 scallions (chopped)
- 1/2 tsp fresh ginger (minced)
- 1/4 tsp red pepper flakes (optional)
- 2–3 Tbsp soy sauce
- 1 Tbsp stir fry sauce or teriyaki
- 1 tsp sesame oil
Instructions
- Cook the quinoa by rinsing it and combining it with water (or chicken stock) in a skillet. Bring to a boil, reduce to simmer, and cook until liquid is absorbed (about 15 minutes).
- Scramble the eggs in a heated wok with 1/2 Tbsp coconut oil, then set aside.
- Sauté the onion in the wok with the remaining coconut oil until translucent (about 1 minute).
- Add the garlic, mixed vegetables, scallions, ginger, and red pepper flakes, and sauté for another 3 minutes.
- Stir-fry the chilled quinoa with the remaining coconut oil for 1 minute.
- Mix in the soy sauce, stir fry sauce, and sesame oil until well incorporated.
- Finish by adding the scrambled eggs and remaining scallions, stirring to distribute evenly.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 150mg