I’ve been on an Asian kick lately in the kitchen and it’s paid off in a big way with this newly crafted yummy recipe. Forget traditional fried rice, this healthy version still packs all the taste but with a protein punch! This recipe for vegetable fried quinoa is easy to make and can be whipped together within minutes.
Start out by making quinoa. You’ll need one cup of quinoa and two cups of water. Bring to a boil then let simmer for 15 minutes. Once time is up, take the quinoa off heat and let sit.
While the quinoa is cooking, place a bag veggies of your liking either in a pan on the stove or microwave to steam. For this recipe I bought an organic bag of veggies meant to be steamed in the microwave. At this point, your quinoa is cooking and veggies are steaming. A great time to start cooking the egg whites. Add the egg whites into a coconut oil greased pan and let cook until you can flip over like a pancake. Once fully cooked, cut up in bite sized bits.
Now, you’re ready to toss it up in wok, the so called fried part of this recipe. I used a coconut coated wok and added the quinoa, veggies and egg whites along with 8 tablespoons of Bragg’s amino acids. I also sprinkled a little onion powder over the mixture for flavor. If you’re not an onion fan you can skip this step. For vegans, use the coconut amino acids instead of Bragg’s for this recipe. I simply kept tossing the mixture to coat with Bragg’s amino acids for two to four minutes at high to medium heat then serve. You’ll want to let it cool for a minute or so before digging in to the vegetable fried quinoa. Bon Appétit!
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