Quinoa Vegetable Fried Rice
Ingredients
- 3 cups cooked quinoa (1 cup dry)
- 4 large carrots
- 1 bag ? florets
- 1 cup frozen peas
- 1 cup red cabbage
- 1/2 an onion
- 2 cloves garlic
- 2-3 eggs
- coconut aminos
- spices (salt, pepper, red pepper flakes)
- peanuts for topping
Preparation
Cook quinoa according to package instructions to yield 3 cups cooked.
Chop carrots, onion, garlic, red cabbage, and the florets into bite-sized pieces.
Heat oil in a large skillet or wok over medium-high heat.
Add chopped vegetables and stir-fry for 5-7 minutes until tender-crisp.
Add garlic and cook for 1 minute until fragrant.
Push vegetables to one side, add eggs, and scramble them in the pan.
Mix in the cooked quinoa and coconut aminos, stirring to combine.
Season with salt, pepper, and red pepper flakes to taste.
Serve topped with peanuts.
