Starring the gluten-free nutritional powerhouse grain quinoa, this Hearty Quinoa Fried “Rice” retains the fantastic flavor of classic fried rice.
- Cooking spray
- 3 eggs
- 1½ teaspoons sesame oil, divided
- 1 cup chopped broccoli, small chop
- 1 cup diced red pepper
- 1 cup shredded carrot
- 1 cup green peas
- 2 cups cooked quinoa, preferably day old
- 2 tablespoons gluten-free tamari or soy sauce
- ¼ cup chopped cashews
- Thinly sliced green onions for topping, if desired
Heat a large pan over medium heat and coat with cooking spray or olive oil. Crack the eggs into a small bowl, whisk and scramble over medium heat, 3 to 4 minutes. Remove from the pan and set aside.
Add 1 tablespoon sesame oil and all of the vegetables to the pan, and cook until vegetables are tender, about 7 minutes.
Move vegetables to the outside of the pan and add ½ teaspoon sesame oil and quinoa to the middle of the pan. Lightly press down quinoa with a spatula, add the tamari and let cook about 4 to 5 minutes before stirring.
Stir the quinoa and vegetables together, add in the eggs and cook until everything is heated through, 3 to 5 minutes. Mix in the cashews just before serving.
Garnish with green onion and more cashews if desired.
Nutrition Analysis: 280 cal, 11 g fat, 125 mg chol, 390 mg sodium, 35 g carbs, 7 g fiber, 6 g sugar, 13 g protein