Kale and Quinoa Fried Rice

The best recipe for Kale and Quinoa Fried Rice

Course Main Meal, Side Dish

Cuisine American, Gluten Free, Vegan

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 335kcal

Cost $

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

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Instructions

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.
Enjoy :)

Notes

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 :)

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