Name: Quinoa Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 1 ½ cups cooked quinoa; 2 Tbsp coconut oil (or avocado oil); 2 cloves garlic, minced; 1 medium shallot, diced (or ½ small white onion); 1 medium carrot, small diced; 2 cups broccoli florets, chopped small; 3 green onions, chopped (green and white parts separated); 2 Tbsp almond butter (or peanut or tahini); 1-2 Tbsp coconut aminos (or tamari/soy sauce); 1 Tbsp maple syrup; 1-2 tsp chili garlic sauce (or ½ tsp red pepper flakes); 1 Tbsp lime juice; 1-2 Tbsp water (to thin sauce)

1

Heat a large skillet or wok over medium-high heat. Once hot, add coconut oil, garlic, shallot, and the white parts of the green onions. Season with a pinch of salt and pepper and stir fry for 2-3 minutes.

2

Add carrot and broccoli and season with a bit more salt and pepper. Stir fry for 3-4 minutes more, or until vegetables are tender and slightly charred.

3

In the meantime, prepare sauce by whisking together almond butter, coconut aminos, maple syrup, chili garlic sauce, and lime juice. Add water 1 Tbsp at a time to thin until pourable.

4

Add cooked quinoa to the pan with vegetables and stir to combine. Cook for 3-4 minutes, stirring frequently, to get the quinoa a little crispy and golden brown.

5

Add sauce and toss to coat. Cook for 1-2 minutes more to warm the sauce.

6

Taste and adjust seasonings as needed, adding more coconut aminos for saltiness, lime juice for acidity, maple syrup for sweetness, or chili garlic sauce for heat.

7

Serve immediately, garnished with remaining green onions. Store leftovers covered in the refrigerator up to 3-4 days.

Quinoa Fried Rice

Ingredients

13 Ingredients

Instructions

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