Today, I’m sharing a recipe that is a favorite in our house, and I have a feeling it will be in yours too.
It’s veggie fried rice, made without actual rice, or any egg, so it’s vegan, alkaline, and anti-inflammatory. It is also delicious and filling.
It’s perfect for a cold winter weeknight meal, because it’s ready in minutes, especially if you make the quinoa in advance like we do. The whole thing comes together in about 20 minutes, and we love to try different combinations of veggies in it.
So give it a try and let me know what you think over on Facebook.
QUINOA FRIED “RICE”
- Ingredients [Serves 4]
- 2 cups quinoa]
- 4 cups vegetable broth (yeast free)]
- 1 small white onion, chopped]
- 1 cup frozen peas]
- 2 carrots, finely chopped]
- 2 tbsp. green onions (scallions), chopped]
- 2 tbsp. coconut oil]
- 3 tbsp. gluten-free Tamari (or use Braggs Liquid Aminos as a substitute)]
- 1 tsp. toasted sesame oil]
- Optional: 1/4 cup broccoli, bite-sized pieces ]
Steam the quinoa in a rice cooker, or cook quinoa in the broth for 20 minutes until all liquid is absorbed.
Preheat a wok or skillet to medium heat. Add coconut oil, and add white onion, peas, carrots, broccoli, and green onions and fry until tender. Add the quinoa to the wok, and pour the Tamari and toasted sesame oil on top. Add sea salt and black pepper to season. Stir and fry the quinoa and vegetables, constantly flipping and mixing (10 to 15 minutes). Quinoa should slightly brown (careful not to burn). Remove from heat, serve, and enjoy.
Want more easy, healthy dinner ideas?
How does a Thai Spring Roll Veggie Bowl or Sweet Potato Fries with Chimichurri Sauce sound?
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