Quinoa Fried Rice

Ingredients

• Quinoa

  Uncooked

  1 ½ cup or 255g

• Coconut oil

  3 tbsp or 41g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  6 cloves, minced or 18g

• Broccoli

  Raw

  2 cup chopped or 182g

• Baby zucchini

  Squash, raw

  1 medium or 11g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Kale

  Raw

  2 cup, chopped or 134g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Prepare quinoa as per package directions. Set aside.
2. Heat a wok or large skillet over medium-high heat. Add coconut oil and the scallions, ginger, and garlic and cook, stirring, until fragrant, 1 to 2 minutes.
3. Add the broccoli, zucchini, and bell pepper and cook, stirring, until the vegetables just begin to soften, 2 to 3 minutes.
4. Add the quinoa, soy sauce, and sesame oil and cook, stirring occasionally, until the mixture is warmed through and the quinoa has absorbed most of the liquid, 3 to 4 minutes.
5. Stir in the kale and cilantro and cook until the kale is just wilted, about 1 minute. Garnish with the sesame seeds, scallions, and cilantro and serve with lime wedges on the side.

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