Quinoa Fried Rice
with Confetti Vegetables & Kimchi
Isn’t fun to cook and eat traditional favorites with a twist? In this recipe we make fried quinoa, instead of rice, for a tasty and more nutritious surprise! Quinoa is high in protein and one of the few plant foods that contain all nine essential amino acids. Plus, it’s high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, and vitamin E. We top it off with cabbage kimchi which adds a ton of flavor, not to mention probiotics.
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INGREDIENTS
- ¾ cup quinoa
- ¼ cup textured vegetable protein
- 6 oz Brussels sprouts
- 3 scallions
- 1 oz Fresh ginger
- 1 carrot
- 3 packets tamari
- ¼ cup vegan kimchi
- 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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INSTRUCTIONS
Combine the quinoa, 1¼ cups water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 15 to 18 minutes.
In a small bowl, combine the textured vegetable protein with ¼ cup warm tap water.
Trim and quarter the Brussels sprouts. Thinly slice the scallions, keeping the green and white parts separate. Peel and mince the ginger. Peel the carrot and thinly slice into rounds.
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the quartered Brussels sprouts. Cook, undisturbed, until browned in places, about 5 to 7 minutes. Add just the chopped scallion whites, minced ginger, and sliced carrot, and cook until vegetables soften slightly, 1 to 3 minutes.
Add the cooked quinoa, textured vegetable protein, chopped scallion greens, and tamari to the skillet. Toss to combine and cook, stirring frequently, until the quinoa fried rice is heated through, about 2 to 3 minutes. Taste and adjust seasoning with salt and pepper.
Divide the quinoa fried rice with confetti vegetables between large plates. Top with the kimchi. Enjoy!
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