Quinoa Fried Rice with Charred Scallion Butter and Kohlrabi Salad

Quinoa Fried Rice

with Charred Scallion Butter and Kohlrabi Salad

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Quinoa, with its earthy flavor and chewy texture, is the perfect grain for this play on fried rice. Kohlrabi is a member of the “wild cabbage” family, but it’s mild and sweet in flavor. The crunchy kohlrabi gets shaved into thin pieces with a peeler, but you can also use a box grater and shred the vegetable. We think the addition of a charred scallion to the butter is really tasty, but grilled would be even better. If you have one available fire it up now.

SERVINGS
PREP &
COOK TIME
30 min
CALORIES
770
FAT
43g
CARBOHYDRATES
75g
PROTEIN
25g
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INGREDIENTS

  1. 4 oz yellow wax beans
  2. 4 oz sugar snap peas
  3. Fresh ginger
  4. 1 garlic clove
  5. ¾ cup quinoa
  6. 1 kohlrabi
  7. ¼ cup tamari almonds
  8. 2 tsp rice vinegar
  9. 1 tsp sesame oil
  10. 2 tbsp tamari*
  11. 2 scallions
  12. 2 tbsp vegan butter
  13. ½ tsp togarashi spice
  14. ½ cup edamame
  15. 2 tsp sesame seeds
  16. 1 tbsp + 1 tsp vegetable oil*
  17. Salt*
  18. **Allergens: Soy, Tree Nut

TOOLS

  1. Large skillet with a lid
  2. Baking sheet

INSTRUCTIONS

1
Prepare the vegetables
Rinse and dry the produce. Trim and chop the yellow wax beans into 1 inch pieces. Thinly slice the sugar snap peas on the diagonal. Peel and mince the ginger. Mince the garlic.
2
Start the fried quinoa
Place a large skillet over medium-high heat and add 1 tbsp vegetable oil. Once the oil is hot, add the garlic and ginger. Cook until fragrant, about 1 minute. Add the quinoa and 1¼ cups water and reduce heat to low. Cover and simmer until all of the water is absorbed, about 12 to 15 minutes.
3
Make the salad
Peel the kohlrabi. Using the peeler, continue to shave into thin ribbons and add to a large bowl. Roughly chop the tamari almonds. Add the almonds, rice vinegar, sesame oil, and just 1 tbsp tamari. Toss kohlrabi salad to combine.
4
Make the scallion butter
Set the oven to broil. Thinly slice the scallions. Place the scallions on a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt. Broil until charred, about 3 to 4 minutes. Transfer to a bowl. Add the vegan butter and as much or as little of the togarashi spice as you’d like. Stir scallion butter to combine.
5
Finish the fried quinoa
Once the quinoa is finished cooking, add the yellow wax beans, sugar snap peas, edamame, and the remaining tamari. Stir, turn up heat to medium-high, and re-cover. Steam the vegetables until tender, about 3 to 4 minutes. Taste quinoa fried rice and salt as necessary.
6
Time to eat
Serve the quinoa fried rice in large shallow bowls and dollop with charred scallion butter, stirring to melt. Top with the kohlrabi salad and sprinkle with sesame seeds and any remaining togarashi spice.

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