Quinoa Vegetable “Fried” Rice
What do you do when you have a Chinese fried rice craving? You make this recipe.
It doesn’t matter what food dietary category you practice, this “fried” rice is the bomb! You will make it over and over again. Very versatile because you can use any bite size veggies you like and I add basmati brown rice to mine, but you can leave it out and do all quinoa. It’s up to you. This Quinoa fried rice dish is so satisfying and the best part…you will feel zero guilt about eating it.
Shopping List:
1 and ½ Cups of cooked quinoa.
1/2 Cup of cooked brown basmati rice.
1/4 Cup of frozen peas.
1/4 Cup of chopped onion.
1/4 Cup of shredded carrots.
2 Minced garlic cloves.
2 Tablespoons of liquid aminos (or tamari or low sodium soy sauce).
1 Tablespoon of oil (I use expeller press organic avocado or grapeseed oil)
Method:
- In a non-stick fry pan heat oil on medium. Add onions and sauté for 5 minutes or until slightly brown.
- Add quinoa and rice.
- Spread quinoa and rice around the pan in a single even layer, allowing it to get brown and toasty, (about 7/8 minutes). Toss and spread around pan again (about 3 minutes).
- Add garlic and liquid aminos or soy sauce – toss gently.
- Add carrots and peas.
- Toss again letting the veggies heat through.
- Adjust seasoning by adding a touch more sauce (liquid aminos) if needed. Time to eat.
- Eat as is or feel free to add tofu, chicken, or seafood.
Enjoy!
