fusion

I love fried rice. But I realize when I do Chinese takeout that it’s typically made with white rice and can be overloaded with sodium and greasiness. So, here’s my latest interpretation on it. I’ve made it seasonal by basically choosing whatever veggies catch my eye at the farmers market. 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...