Description
Vegetable Quinoa Fried “Rice” with Edamame packed with fresh vegetables and edamame protein for a complete meal or side.
Ingredients
- 1 TBSP Tamari lite
- 2 tsp avocado oil
- 1⁄4 white onion, chopped
- 3 carrots, peeled and finely diced
- 3 green onions, chopped (white and green parts)
- 1/4 tsp garlic powder
- 1/4 tsp powdered ginger
- 2 cups Bob’s Red Mill organic tri-color quinoa, cooked
- 1⁄2 cup frozen peas, thawed
- 1 cup edamame, steamed
- Himalayan sea salt
- black pepper
Instructions
- If you haven’t already done so, cook your quinoa according to package instructions and set aside. Steam the peas and edamame on the stove top and set aside.
- Heat the avocado oil in a large sauté pan over medium high heat.
- Add the onion and carrot and cook for ~2-3 minutes, until they’re vibrant and tender crisp.
- Add the white and light green parts of green onions, garlic powder, and ginger and cook for anothe ~5 minutes until the pan is fragrant.
- Add in 2 cups of cooked quinoa and Tamari and stir-fry everything for about 2 minutes.
- Finally, add in the peas and edamame. Toss everything together until the peas and edamame are warmed throughout. Taste and season with additional Himalayan sea salt and black pepper, if desired.
- Top with additional green onion and serve immediately. Store leftovers in the refrigerator for 3-5 days and reheat before serving.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Entree, Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free