Vegetable Quinoa Fried "Rice"

VEGETABLE QUINOA FRIED "RICE"

COURSE: SIDE DISH

PREP TIME: 15 MINUTES

COOK TIME: 20 MINUTES

TOTAL TIME: 35 MINUTES

SERVINGS: 3 TO 4

1 cup uncooked quinoa

2 large carrots peeled and chopped

1 large crown broccolichopped

1 medium zucchini squashchopped

1 cup red cabbage thinly sliced

2 tsp fresh ginger peeled and grated

3 Tbsp coconut aminos

2 Tbsp Ghee or grass-fed butter

1/2 tsp sea salt to taste

1 Tbsp sesame seeds

3 large eggs beaten

OPTIONAL ADD-INS:

3 cloves garlic minced

3 stalks green onion chopped

Cook quinoa according to package instructions.
While quinoa is cooking, saute the vegetables. Heat the oil in a large wok or skillet over medium-high. Add the vegetables and cook, stirring frequently, until vegetables reach desired done-ness (note: for softer vegetables, lower the heat to medium and cover with a lid to allow them to steam), about 5 minutes.
Stir in the fresh ginger, and cook another 2 minutes (note: if adding garlic, do so now).
Add the cooked quinoa, coconut aminos, ghee, and sea salt and stir well to combine. Remove from heat.
In a small skillet, scramble the eggs in a small amount of oil or butter. Once cooked, stir the scrambled eggs into the quinoa fried rice (note: if adding green onion, do so now).
Serve with your favorite entree and enjoy).

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