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Quinoa Fried Rice

By Eat life whole
Contributed by Jisha Abubaker
you can make this soy-free by removing the tamari/soy sauce and using a few more pinches of sea salt.
Nutrition per serving    (USDA % daily values)
CAL
727
FAT
51%
CHOL
52%
SOD
19%

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Ingredients for 4 servings

4 cups quinoa, cooked (~1 cup uncooked quinoa)

1 egg, scrambled and sliced

1 egg, raw

¼ cup onion (red or yellow),,finely chopped

2 cloves garlic, finely chopped

2 cups kale, thinly chopped

1 green onion, sliced thin

¼ cup cilantro, chopped

1 Tbsp gluten-free tamari (or soy sauce)

1 tsp coconut oil

a handful of roasted cashews

Sea salt and pepper to taste

Preparation

1.

Steps In a large skillet over high heat, melt the coconut oil and sauté onions and garlic with a pinch of sea salt and pepper until the onions are slightly translucent. Add the cooked quinoa, tamari, another pinch of sea salt and fresh, ground pepper. Cook for a few minutes.

2.

Add the raw kale and cook until the leaves turn bright green (~ 1 minute).

3.

Add the roasted cashews and cook for another minute.

4.

Add the raw egg, stir, and cook for another 3 minutes.

5.

Allow the “fried quinoa” to sit in the pan for about 30-45 seconds before stirring again. (You don’t want to constantly mix it.)

6.

Add the sliced, scrambled egg, cilantro, and green onions. Serve immediately with an extra garnish of green onions.

View instructions at
Eat life whole

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