Edamame and Kale Fried Quinoa

January 27, 2014 by Heather

Edamame and Kale Fried Quinoa
Serves 4
This was SO tasty! I skipped the egg part but it tasted like fried rice! Hard to tell it was great for you!
Write a review
Total Time
40 min
Total Time
40 min
  1. 1 cup quinoa
  2. 2 cups veggie broth
  3. 2 tbsp coconut oil
  4. 1 tbsp minced garlic
  5. 1 tsp minced ginger
  6. 1 cup finely chopped red cabbage
  7. 1 small red bell pepper, diced
  8. 1 cup frozen edamame, thawed
  9. 2 cups stemmed, thinly sliced kale leaves
  10. 2 tbsp braggs aminos
  11. 1/4 tsp pepper
  12. 4 large eggs
  13. Sriracha (optional)
  14. Cilantro leaves (optional)
  1. Toast quinoa in a medium saucepan over medium high heat, swirling pan occasionally, until fragrant, 3 to 5 minutes. Rinse quinoa in a fine mesh sieve under cool water; return to saucepan, add broth and bring to a boil over high heat. Cover, reduce heat to low and simmer until liquid is absorbed, 15 to 20 minutes. Spread quinoa on a rimmed baking sheet to cool.
  2. Heat 4 tsp oil in a large skillet over medium high heat. Add garlic and ginger and cook, stirring constantly, Until fragrant but not browned, 30 seconds to a minute. Add veggies and cook, stirring constantly, until tender, 3 to 5 minutes. Add braggs, pepper and quinoa and cook, stirring often, until heated through, about 2 minutes.
  3. Brush remaining oil in a large nonstick skillet and place over medium high heat. Crack eggs into skillet and cook 3 to 4 minutes for sunny side up; for over easy, flip and cook until the white is set, 1 to 2 minutes more.
  4. Divide quinoa among four plates, top each serving with an egg, and garnish with sriracha and cilantro if desired.
Adapted from Fitness Magazine
Adapted from Fitness Magazine
Fit With Fibro http://fitwithfibro.com/
Please follow and like us:
Follow by Email33

No Comments »

No comments yet.

Leave a Reply

Your email address will not be published. Required fields are marked *

Have you Subscribed via RSS yet? Don't miss a post!