Kale and Quinoa Fried Rice

Kale and Quinoa Fried Rice, a healthy and high protein vegan variation of traditional fried rice made in under an hour!

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.

Kale and Quinoa Fried Rice, a healthy and high protein vegan variation of traditional fried rice made in under an hour!

Kale and Quinoa Fried Rice
 
Prep time
Cook time
Total time
 
Kale and Quinoa Fried Rice, a healthy and high protein vegan variation of traditional fried rice made in under an hour!
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. Add carrots, kale, edamame and corn and cook until carrots are tender crisp and kale is wilted.
  4. Toss in cooked quinoa, add Bragg's Amino acids or tamari and toasted sesame seed oil.
  5. Remove from heat and top with scallions and sesame seeds.
  6. Enjoy!
Nutrition Information
Serving size: 1 Calories: 350 Fat: 15 Carbohydrates: 45 Fiber: 7 Protein: 10

This “fried rice” has it all:

green leafy veggies

loads of vitamin C and A

healthy fats

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!

 Kale and Quinoa Fried Rice, a healthy and high protein vegan variation of traditional fried rice made in under an hour!

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!

spring vegetable quinoa paella

Spring is in the air and soon asparagus will be shooting up through the ground, vines ripe with tomatoes and plants popping with peas!  Mix them into this Spring Vegetable Quinoa Paella for a nutritious and delicious meal!

Spring Vegetable Quinoa Paella ~vegan, gluten free~

 Oh quinoa, I just can’t quit you!  

I swapped out traditional paella rice with quinoa for a nutritional boost!  Then added chickpeas and almonds to make this meal a plant-based protein powerhouse!  Per serving it contains 14 grams of protein!

Asparagus, tomatoes, peas and peppers were the veggies of choice, but you could add in broccoli, zucchini, cauliflower or kale too!  Smoked paprika and saffron add flavor while fresh lemon juice lightens and brightens!

Spring Vegetable Quinoa Paella ~vegan, gluten free~

From start to finish, this recipe is done in under an hour making it an easy week-night family meal!  It serves 6, or can be saved for lunch the next day!

I created this recipe for my first contributing post on Real Housemoms, a blog I am super excited to be a part of!  Please visit Real Housemoms for the whole recipe!

fiesta quinoa lettuce boats

Since Cinco de Mayo is just around the corner, I thought I would share some of my favorite fiesta themed recipes!  Today’s recipe includes my recipe for fiesta quinoa, which is one of my most shared recipes yet!  I simply added it to romaine lettuce and topped with avocado for an easy to prepare appetizer for any Cinco de Mayo party…Fiesta Quinoa Lettuce Boats!

Fiesta Quinoa Lettuce Boats ~vegan, gluten free~

 These lettuce boats are light, fresh and have a pinch of spice!  In the summer months I keep a batch of fiesta quinoa ready in the refrigerator, it makes a great side or can be eaten as a meal on its own.

fiesta quinoa lettuce boats
 
Fiesta Quinoa Lettuce Boats, a light and fresh addition to any Cinco de Mayo celebration! Makes 10 Lettuce Boats
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 10
Ingredients
  • 2 cups water
  • 1 cup dry quinoa
  • 1 cup cucumber, diced
  • 1 cup red bell pepper, diced
  • ¼ cup red onion, diced
  • 3 scallions, chopped
  • 1 cup corn (frozen, fresh or canned)
  • 1 can (15 oz) black beans, drained and rinsed
  • 10 cherry tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, thinly sliced
  • 2 heads of Romaine lettuce
Instructions
  1. Bring water to a boil, add quinoa, reduce heat to a simmer, cover and cook for 10-15 minutes or until all water is absorbed and l quinoa is soft and fluffy. Transfer to a bowl and allow to cool.
  2. Once quinoa is cooled, add all ingredients except avocado and romaine lettuce, stir until well combined. Adjust flavors as needed. Refrigerate to let flavors marinate.
  3. To assemble boats, add a scoop of quinoa to the center of a romaine lettuce leaf and top with sliced avocado. Enjoy!
Nutrition Information
Serving size: 1 boat Calories: 220 Fat: 10 Carbohydrates: 28 Sugar: 5 Fiber: 6 Protein: 7

 Fiesta Quinoa Lettuce Boats ~vegan, gluten free~

 Fun Fact:  Do you love or hate cilantro?

If you hate cilantro, it’s not your fault…you were born that way!  Some people are genetically predisposed to not liking cilantro.  They have the OR6A2 gene, making them very sensitive to the aldehyde chemical found in cilantro.  These aldehyde chemicals are the same substances found in soap, therefore making cilantro taste like soap!  Yuck!

If this is you, I apologize for adding so much cilantro to my recipes!