Quinoa Fried Rice

I love Asian flavours and using fresh ingredients, This recipe is a super easy and satisfying meal to make for lunch or dinner. Quinoa is a great stable to have in your kitchen, Rich in protein and fibre with many other nutrients making it a super grain in my books. This recipe will serve 4 but you can also make this for a weekly batch of lunches for during the week.

What You Will Need

2 cup of quinoa, cooked

1 cup of fresh corn

1 red capsicum (bell pepper) diced

1 medium carrot finely chopped

1 zucchini chopped

1 bunch of broccolini chopped

1 cup of mixed mushrooms if assessable (shitake, button & brown)

1 brown onion diced

1 cup red cabbage shredded

1/4 cup of chopped snow peas

1 cup of shallots (green onions) finely chopped

1 cup of greens (baby spinach or kale)

1 tbsp of grated or finely minced fresh ginger

2 cloves of garlic pressed or minced

1 tbsp of salt reduced tamari or soy sauce ( I am using Cocomino which is non-soy coconut Amino sauce)

1/4 tsp chilli flakes

2 tbsp sesame oil

Before you start prepping the vegetables start cooking the quinoa. If you have a rice cooker like me add the quinoa into the cooker with 4 cups of water.

How to Make

In a large skillet or frying pan on medium heat add 1 tbsp oil to the pan with the onion and carrots and stir continuously until the onions are translucent and the carrots have softened.

Add the remaining veggies into the pan and stir occasionally so the vegetables have a chance to turn to a golden brown.

Transfer the mixed vegetables to a bowl and set aside. Return the pan to the heat with the rest of the oil, add the garlic, ginger, chilli stir continuously until fragrant for about 30 seconds. add the quinoa and mix well together. Cook, stirring occasionally until the quinoa is hot and turns golden brown for about 3-5 minutes.

Add greens and shallots and stir to combine. Add the mixed vegetables to the pan and with the tamari and mix until well combined if you love the soy taste add an extra couple of tsp.

Any leftovers can be stored in an airtight container, refrigerated up to 3-4 days.