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seasonal farmers market fried quinoa

by Jackie Newgent  |  May 29, 2017  |  2 Comments

seasonal farmer’s market fried quinoa

I love veggie fried rice. But I realize when I do Chinese takeout that it’s typically made with white rice and can be overloaded with greasiness. So, this seasonal farmers market fried quinoa is my latest interpretation on it.

I make this seasonal by choosing whatever veggies catch my eye at the farmers market. (Yes, I’m stalking you right now, asparagus!) And I’ve used quinoa rather than rice to punch up the fiber and protein. (Hint: 1 cup dry quinoa prepared with 2 cups water = 3 cups cooked quinoa.) Cook then chill the quinoa the night before you plan to fix this dish … meaning make the quinoa (or any whole grains of choice!) on Sunday so you can enjoy this for Meatless Monday. Or prepare extra whole grains whenever they’re on your personal menu to intentionally have leftovers (“planned overs”) for this recipe. Enjoy!

seasonal farmers market fried quinoa

seasonal farmer’s market fried quinoa

Yield: 5 servings

Serving size: 1 cup

INGREDIENTS

  • 3 tablespoons naturally-brewed tamari (soy sauce), or to taste
  • 1 1/2 tablespoons toasted sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons avocado oil or sunflower oil (divided)
  • 4 cups chopped farmers market veggies (try asparagus, bok choy and red scallions)
  • 2 large garlic cloves, minced
  • 1 tablespoon freshly grated gingerroot
  • 3 large organic eggs, lightly beaten, or 3/4 cup liquid vegan eggs*
  • 3 cups cooked quinoa, chilled
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon sesame seeds, toasted (optional)

DIRECTIONS

  1. In a liquid measuring cup or small bowl, whisk together the tamari, sesame oil, and rice vinegar; set aside.
  2. Heat 1 tablespoon of the avocado oil in a stick-resistant wok or extra-large skillet over high heat. Add the veggies and stir-fry until lightly browned, about 5 minutes. Transfer to a rimmed plate.
  3. Add the remaining 1 tablespoon avocado oil to the hot wok. Add the garlic and ginger and stir-fry until fragrant, about 10 seconds. Add the eggs and softly scramble, about 30 seconds. Add the chilled quinoa, and stir-fry until heated through, about 1 minute.
  4. Add back in the cooked veggies and stir-fry until well combined, about 1 minute. Add the tamari mixture and stir-fry until the quinoa-veggie mixture is lightly browned, at least 2 minutes.
  5. Remove from heat, stir in the cilantro and (if using) sesame seeds. Serve with additional tamari on the side.

*Can’t find vegan eggs and want to make this plant-based? Instead of the eggs, use 1 cup finely diced ready-to-eat Asian-flavored tofu, such as Nasoya Organic Sesame Ginger TofuBaked.

Per serving: 290 calories, 15g total fat, 2g saturated fat, 0g trans fat, 110mg cholesterol, 670mg sodium, 28g total carbohydrate, 5g dietary fiber, 3g sugars including 0g added sugars, 12g protein

 

Tasteover Tips

  • Give fried rice a culinary twist by using a whole grain of choice, such as quinoa, in place of the rice.
  • Keep this dish interesting; make a unique version of fried quinoa every season based on what’s available at your local farmer’s market.
  • Do make sure you choose colorful veggies (at least two different colors) and, of course, those that you’ll enjoy together
#MeatlessMonday
#MeatlessMonday

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