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