Vegetable-Fried Quinoa
Prep
Cook
Total
Yield 4 Servings
If you like Chinese Food, you will love this one - full of hormone-loving veggies, fiber, and protein. My 5-year old couldn't get enough!
Ingredients
- 2 Tablespoons Coconut Oil, divided
- 2 Eggs, seasoned with salt and pepper and beaten
- 1 Small Onion, chopped
- 2 Carrots, grated
- 1-2 Heads Baby Bok Choy, thinly sliced, keep stems and leaves separated
- 2 Garlic Cloves, finely chopped
- 1-inch Piece of Fresh Ginger, grated
- 1 Cup Finely Chopped Kale
- Kosher Salt & Freshly Ground Black Pepper
- 3 Cups Previously Cooked Quinoa*
- ½ Cup Frozen Peas
- ½ Cup Frozen Sweet Corn
- Soy Sauce (Wheat-Free or Tamari), or regular if not gluten-free
Instructions
- Heat 1 teaspoon of the coconut oil in a wok over high heat. Once it’s melted, pour in the beaten eggs and cook until the eggs are set, moving them gently. (You’re just making scrambled eggs here). Remove the eggs from the wok into a large bowl and set aside.
- Add 2 teaspoons of the coconut oil into the hot wok and once it’s melted add in the onion, carrots, and bok choy stems. Stir fry for 1-2 minutes or until the veggies gain some color and soften. Add in the garlic and grated ginger and stir-fry for 30 seconds.
- Add in the bok choy leaves and kale and stir-fry until they wilt down. Season the mix with salt and pepper. Remove the veggies to the large bowl with the eggs and set aside.
- Heat the remaining tablespoon of coconut oil over high heat. Once it’s melted add in the cooked quinoa. Stir-fry the quinoa for 2-3 minutes.
- Add in the frozen peas and corn and mix well. Then, toss in the vegetables and egg. Mix until well combined and then turn off the heat.
- Stir in soy sauce –maybe 2 Tbsp. Then, when I serve it I top it with more soy sauce.
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