Kale and Quinoa Fried Rice, a healthy and high protein vegan variation of traditional fried rice made in under an hour!
It’s hard to find recipes that can be adapted for all members of the family regardless of what kind of diet they follow. But, this recipe works for both vegans and non-vegans alike! Plus, its naturally gluten free! Made with only veggies this “fried rice” is loaded with protein thanks to the quinoa and edamame, but for those who aren’t following a strict plant-based diet, fried egg, chicken or shrimp can all be mixed in last-minute.
- 2 cups water
- 1 cup uncooked quinoa
- 1-2 tablespoons coconut oil
- ½ cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 bunch kale, destemmed and finely chopped
- 1 cup frozen shelled edamame
- ½ cup frozen corn
- 2-3 tablespoons Bragg's Amino Acids or tamari (you can use soy sauce as well, but the recipe will no longer be gluten-free)
- 1-2 tablespoons toasted sesame seed oil
- 3 scallions, chopped
- 1 tablespoon sesame seeds (optional)
- In a medium sauce pan bring water to a boil. Add quinoa, cover and reduce heat to low. Cook until water is absorbed, around 10 minutes. Fluff with a fork.
- Meanwhile, over medium high heat add coconut oil to a wok or large skillet. Add onion and cook until translucent. Add garlic and cook until fragrant.
- Add carrots, kale, edamame and corn and cook until carrots are tender crisp and kale is wilted.
- Toss in cooked quinoa, add Bragg's Amino acids or tamari and toasted sesame seed oil.
- Remove from heat and top with scallions and sesame seeds.
This “fried rice” has it all:
green leafy veggies
loads of vitamin C and A
29% of daily iron needs
7 grams of fiber
10 grams of protein
350 calories per serving
A complete and balanced meal for the win!
Helpful Hint: Cook the quinoa and chop the veggies earlier in the day to cut down on prep time at night. Having all the ingredients ready to throw together will prevent you from getting Chinese take out food on the way home!