New This Month

Quinoa Fried Rice

Our healthy take on fried rice replaces white rice with nutty, protein-rich quinoa and is packed with plenty of kale, too.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Mike Krautter

Ingredients

  • 1 1/2 cups quinoa, rinsed well
  • Coarse salt and freshly ground pepper
  • 3 tablespoons safflower oil
  • 7 ounces shiitake mushrooms, stemmed and thinly sliced (about 16 caps)
  • 1 yellow onion, chopped (1 cup)
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon minced ginger (from a 1-inch piece)
  • 1 tablespoon sriracha
  • 4 cups packed kale leaves, torn into small pieces, from 1 bunch
  • 3 tablespoons low-sodium soy sauce

Directions

  1. In a saucepan, bring quinoa, 3/4 teaspoon salt, and 2 cups water to a boil. Cover; reduce heat and simmer until tender, 16 minutes. Transfer to a large bowl; let cool.

  2. Heat a large cast iron pan until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 tablespoons oil, mushrooms, and onions; cook stirring occasionally until browned, 2 minutes. Add garlic, ginger, and sriracha; cook, stirring constantly, 1 minute. Add quinoa and remaining 1 tablespoon of oil, cook, tossing occasionally and scraping the bottom of the pan with a wooden spoon, until heated through, 2 minutes. Add kale, and soy sauce; toss until kale is wilted; 2 minutes. Season with salt and pepper.

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