Quick Quinoa Fried Rice
An easy, protein packed, weeknight meal.
- 1 large carrot diced
- ½ cup frozen peas thawed
- 3 cups cooked quinoa
- 2 Tbsp. minced garlic
- 1 Tbsp. grape seed oil (or vegetable oil)
- 1 Tbsp. sesame oil
- 2 Tbsp. soy sauce gluten free
- 3 eggs beaten
Heat wok or large nonstick pan over high heat. Once pan is hot, add grape seed oil and swirl to coat.
Add carrots and cook two minutes, stirring frequently. Then add peas and continue cooking one minute.
Add garlic, stir to incorporate, then immediately add rice, soy sauce and sesame oil. Reduce heat to medium.
Make a well in the center of the wok and add the eggs. Gently scramble until just set, then mix into the quinoa.
Adjust soy sauce to taste and enjoy!
Calories: 315kcal | Carbohydrates: 36g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 482mg | Potassium: 422mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2865IU | Vitamin C: 10.5mg | Calcium: 65mg | Iron: 3.3mg