Recipe of the week: Quinoa (recipe is provided with permission by Danielle Keith)
Quinoa is one of the best plant-based protein foods. It is gluten-free and contains all nine essential amino acids. Other health benefits include high in fiber, magnesium, B Vitamins, Iron, Potassium, Calcium, Phosphorus, Vitamin E, and various antioxidants.
This has been my go-to recipe for either lunch or dinner…great tasting. Remember to soak the quinoa and rinse it off before cooking.
Healthy Quinoa Fried Rice
This recipe by Danielle Keith is reprinted with her permission.
If you love Asian food but don’t want to eat unhealthy takeout filled with sodium, trans fat, and MSG, this recipe is perfect for you! It gives the satisfaction of fried rice without any of the guilt. It is gluten-free and plant-based and can be soy-free if you skip the edamame. This fried rice keeps really well in the fridge, so feel free to double the recipe during meal prep.
INGREDIENTS -Quinoa Fried Rice
• 2 cups cooked quinoa
• 1/4 cup yellow onion
• 1 cup broccoli rice
• 1/2 cup green peas
• 3/4 cup finely cut carrots
• 1/2 cup shelled edamame
• Red pepper flakes (optional)
• 3 tablespoons coconut aminos ( reduced salt soy sauce alternative) l
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon ginger powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
1. Saute onion (in veggie broth, water, or oil) in pan until soft.
2. Add broccoli rice, peas, carrots, edamame, and any other veggies you want.
3. Saute veggies until cooked, then add quinoa.
4. Add coconut aminos, rice vinegar, sesame oil, ginger, garlic, and salt and pepper. Saute for a few more minutes.
5. Stir and combine!
Note: Feel free to add more veggies to this dish if you want. You can add mushrooms, bell peppers, green onion, etc. Also, add more ginger/garlic/coconut aminos if needed. If you can’t find coconut aminos near you, use a gluten – free, low -sodium soy sauce.