By Danielle Keith, HCTP July 2018
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.
- 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 (soy sauce alternative)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon ginger powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Sauté onion (in veggie broth, water, or oil) in pan until soft.
- Add broccoli rice, peas, carrots, edamame, and any other veggies you want.
- Sauté veggies until cooked, then add quinoa.
- Add coconut aminos, rice vinegar, sesame oil, ginger, garlic, and salt and pepper. Sauté for a few more minutes.
- 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.
Danielle Keith is a holistic Health Coach and the founder of CodeGreen Wellness. She believes in the power of whole plant foods and their profound ability to heal, nourish the body, prevent disease, and promote optimal wellness. She encourages clients to make gradual, small, sustainable changes that help people lose weight and keep it off for good. Danielle gives her clients the tools to create a healthier lifestyle with an emphasis on gut health and reducing inflammation.
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