Fried Rice Style Quinoa with Almond Butter
- Dairy Free
- Gluten Free
Why we love it:
- 11⁄2 cups Quinoa
- 3 cups Water
- 1⁄2 teaspoon Kosher Salt
- 4 Tablespoons Soy Sauce
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Almond Butter (or sub peanut butter)
- 1 Lime (zest and juice)
- 2 teaspoons Chili Garlic Sauce (or sriracha, plus more to taste)
- 5 Green Onions
- 1 cup Carrot (finely chopped)
- 11⁄2 cups Broccoli (chopped)
- 1 Tablespoon Sesame Oil
- 1⁄2 cup Cashews (optional, or peanuts)
Rinse the quinoa if needed (read the instructions). Add to a large saucepan with the water and salt; bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool.
In the meantime, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. That is: 4 Tablespoons soy sauce, 1 Tablespoon maple syrup, 1 Tablespoon almond butter, zest/juice of 1 lime, 2 teaspoons chili garlic sauce (or sriracha), and 5 sliced green onions
3. SAUTÉ VEGGIES
Dice carrots and chop broccoli florets. Dice broccoli stems.
Heat a large skillet over medium-high heat. Add sesame oil, carrots; cover and cook for 3 - 4 minutes, stirring occasionally.
Add the broccoli; stir, cover, and cook for 2 minutes.
4. ADD QUINOA
Add cooked quinoa. Stir to combine and cook for 1 minute. Then add all of the sauce and stir well. Add the cashews.
Cook for a final 4 - 5 minutes, stirring occasionally. You want the quinoa to have a chance to sit at the bottom of your pan and get crispy.
Serve in large bowls.