Advertisement
Fried Quinoa
Serves 6
A take on traditional Chinese-style fried rice, this fried quinoa version is packed with protein and bursting with vibrant veggies. Add some extras or stick to these healthy ingredients for takeout style you won’t soon forget. Swap out pork for ground chicken or make it plant-based by choosing a meatless ground variety.
Advertisement
Ingredients
- 1 tsp (5 mL) extra-virgin olive oil
- 1/2 lb (225 g) extra-lean ground pork
- 1 Tbsp (15 mL) freshly grated gingerroot
- 3 garlic cloves, peeled and crushed
- 1/4 cup (60 mL) diced green onion, whites only, greens saved for serving
- 6 cups (1.5 L) shredded napa cabbage
- 1 cup (250 mL) julienned carrots
- 2 cups (500 mL) chopped enoki mushrooms
- 2 tsp (10 mL) miso paste
- 1 tsp (5 mL) low-sodium soy sauce or tamari
- 1/4 cup (60 mL) mushroom broth
- 2 cups (500 mL) day-old cooked quinoa
- 1 cup (250 mL) bean sprouts
- 1 Fresno chili, thinly sliced (optional)
Nutrition
Per serving:
- calories 376
- protein 27 g
-
total fat
10 g
- sat. fat 2 g
-
total carbohydrates
45 g
- sugars 2 g
- fibre 6 g
- sodium 249 mg
Directions
01
To large frying pan over medium heat, add oil. Add pork and cook until no longer pink. Add ginger, garlic, and onion and cook for 1 minute. Add cabbage, carrots, and mushrooms and cook for 5 to 10 minutes, until cabbage is wilted and reduced in volume and the liquid from cabbage and mushrooms has evaporated.
02
Meanwhile, in small bowl, mix miso, soy sauce, and broth together and then add to cabbage mixture in frying pan. Add quinoa to pan and warm through until liquid is absorbed. Turn off heat, sprinkle in bean sprouts, and stir to combine.
03
When ready to serve, top with reserved green onion, Fresno chili (if desired), and extra soy sauce, to taste.
