Tastes just like your favorite fried rice, except it’s way healthier because it’s made with quinoa instead. Gluten- and guilt-free! I like this combination of vegetables, but you can easily throw in whatever you have in the fridge — zucchini, carrots, spinach, go crazy! — and it’ll be just as perfect.
We ate it with a piece of fish on the side, but you could easily toss shrimp, chicken or tofu in the pan and mix/cook it altogether. Don’t forget to drizzle it with sesame oil — just a touch — and you’ll feel like you’re having dinner in your local Chinese restaurant.
I adapted this recipe from the always dependable Love & Lemons… and the best part? It tastes even better the next day as leftovers. Throw it in tupperware, bring it to work, and get ready to make some colleagues very jealous.
- 2 cups quinoa
- 3 TBSP grapeseed oil
- 3 TBSP minced garlic
- 1 bunch scallions, sliced thin
- couple handfuls of shiitake or crimini mushrooms, sliced
- 1 cup frozen edamame
- few handfuls of kale, stemmed and chopped
- 1/2 cup basil, thinly cut
- 3 large eggs, beaten
- 3 TBSP low sodium soy sauce
- red chili pepper flakes and sriracha, to taste
- Cook quinoa according to package and set aside in a bowl.
- Heat oil in wok or large frying pan over medium heat and add garlic and scallions. Cook for about a minute then add mushrooms, then kale. Saute for 3 minutes together.
- Add quinoa, frozen edamame and basil and cook another 3 minutes, stirring constantly.
- Make a well in the center of the mixture, exposing the bottom of the pan. Put the egg and soy sauce in the well, stirring until cooked through.
- Break up egg mixture with a spoon and stir into rest of quinoa, vegetable mixture in the pan until golden brown, another 2-3 minutes.
- Add red pepper flakes and sriracha to taste, then a bit more soy sauce, stir, then serve.
A Recipe From Jamie Stelter | www.thetvdinner.com