Quinoa Fried “Rice”

Fried rice: good. MSG, low-quality soy sauce, and other icky stuff: bad. That’s why I’ve taken to making my own fried “rice” at home, except I use healthier quinoa (a once-in-a-while food) in lieu of rice and coconut aminos in lieu of soy. The protein in quinoa transforms this from a side to a main; if you want to keep it vegan, simply omit the eggs. Though I’ve recommended my favorite combination of veggies, do your thing and make it your own.

Serves 6

• ¼ cup coconut oil (divided)
• 4 large eggs, lightly beaten (optional)
• 1 cup thinly sliced scallions, plus more for garnish
• 2 tablespoons finely minced peeled fresh ginger
• 6 garlic cloves, minced
• 2 cups broccoli florets
• 1 yellow summer squash, finely diced
• 1 red bell pepper, finely diced
• 4 cups cooked quinoa
• ⅓ cup coconut aminos
• 2 to 3 tablespoons gluten-free tamari (or more coconut aminos)
• 1 tablespoon toasted sesame oil
• 2 cups finely chopped kale
• ¼ cup chopped fresh cilantro, plus more for garnish
• 2 tablespoons sesame seeds
• Lime or lemon wedges, for serving

Heat a wok or large skillet over medium-high heat. If using eggs, add 1 tablespoon of the coconut oil to the skillet, then add the eggs and cook, stirring, until scrambled. Transfer to a bowl and reserve.

Add the remaining 3 tablespoons coconut oil and the scallions, ginger, and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the broccoli, squash, and bell pepper and cook, stirring, until the vegetables just begin to soften, 2 to 3 minutes.

Add the quinoa, aminos, tamari, and sesame oil and cook, stirring occasionally, until the mixture is warmed through and the quinoa has absorbed most of the liquid, 
3 to 4 minutes.

Stir in the kale and cilantro and cook until the kale is just wilted, about 1 minute. Return the scrambled eggs to the pan, if using, and warm through, about 1 minute. Garnish with the sesame seeds, scallions, and cilantro and serve with lime or lemon wedges on the side.