Is there really a better side dish than some good fried rice? Well, I have made an alternative that keeps the amazing flavor but removes some of the excess sodium and loaded it up with veggies.
This yummy Quinoa Veggie Fried Rice makes a great side for your favorite main dish and it has a subtle coconut flavor that the family loved!
Quinoa Veggie “Fried Rice”
(Low-Sodium)
Ingredients
~1T Olive Oil
~2 large eggs, beaten
~2 cloves garlic, crushed
~8 oz mushrooms, diced
~1 small head of broccoli, cut into small florets
~1 cup frozen edamame
~1 cup carrots, shredded
~1 cup red pepper, diced
~3 cups prepared quinoa
~1T Low-Sodium Tamari
~1T grated fresh ginger
~2 green onions, diced
~1T Olive Oil
~2 large eggs, beaten
~2 cloves garlic, crushed
~8 oz mushrooms, diced
~1 small head of broccoli, cut into small florets
~1 cup frozen edamame
~1 cup carrots, shredded
~1 cup red pepper, diced
~3 cups prepared quinoa
~1T Low-Sodium Tamari
~1T grated fresh ginger
~2 green onions, diced
Directions
1. Prepare quinoa (coconut quinoa directions below!) set aside
2. Scramble two eggs and set aside
3. In a large skillet heat oil. Add onions and garlic and cook a few minutes until
translucent.
4. Add mushrooms, broccoli, edamame, carrots, red pepper and cook until
vegetables are tender.
5. Add quinoa, egg, soy sauce, and ginger and stir. Cook till heated through.
6. Garnish with Green onion. Serve and Enjoy!
2. Scramble two eggs and set aside
3. In a large skillet heat oil. Add onions and garlic and cook a few minutes until
translucent.
4. Add mushrooms, broccoli, edamame, carrots, red pepper and cook until
vegetables are tender.
5. Add quinoa, egg, soy sauce, and ginger and stir. Cook till heated through.
6. Garnish with Green onion. Serve and Enjoy!
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