Quinoa Fried Rice (gluten-free, soy-free); a delicious and healthier alternative to the classic fried rice dish.
So another year is coming to an end, and while this is the perfect time to reflect on all the things that happened during the year, it is also the time to open the heart to welcome a brand new Year. Hopefully with more confidence, maturity and tenacity, more love and kindness, aiming high above the clouds. If you read my last post, you know this has been quite an incredible year for me and although I am deeply grateful to be where I am, there is much work to do and goals to achieve. So as I prepare to take off on another exciting journey, I must allow myself a few more days to enjoy this wonderfully festive season.
... and a Happy New Year!
How do you celebrate New Years Eve? I enjoy learning about the different traditions when it comes to celebrating New Years Eve. Coming from a different culture, I certainly have my own ways, however these days I keep things pretty low key. Being around my family is the most important thing, having a strong spiritual connection with God and off course celebrating with good food 🙂
Speaking of good food, in this last recipe post of the year I share my favorite and healthier alternative to the Chinese fried rice. This Quinoa Fried Rice is so tasty and satisfying without the guilt and all the extra butter. This recipe is gluten-free and soy-free, made with coconut aminos which is a healthier alternative to the traditional soy sauce. The best part about this recipe is that it has the wonderful Asian flavors we love, but made much healthier. My kids eat bowls of quinoa fried rice and always ask fore more. Before I made this recipe my kids did not eat quinoa, so I am really happy that I was able to add quinoa to their diet. Now whenever I make "other" quinoa recipes I refer to this one, so they are more open to try it.
This recipe is perfect for a New Years Eve dinner party or anytime you want something tasty and healthy to eat.
This is what I used:
Quinoa Fried Rice (Gluten-free, Soy-free)
- 1 cup quinoa
- 2 cups water
- 1 tablespoon vegetable base
- 1 bag 16oz frozen peas and carrots
- 2 tablespoon coconut aminos
- 5 eggs
- ½ small white onion
- scallion and cilantro to garnish
- In a small saucepan add the quinoa, water and vegetable base. Cover in medium low heat and cook until all the liquid is absorbed (about 10-12 mins)
- Meanwhile, in a large skilled add the frozen veggies and sliced onion, and cook until soft (about 8-10 mins). Push the veggies to the side of the pan to create an opening in the middle of the pan to fry the eggs. Crack the eggs open and cook, stirring frequently util fully cooked. Then mix together with the veggies and add in the coconut aminos.
- Transfer the cooked quinoa to a mesh strainer and quickly rinse with cold water. Add the quinoa to the veggies and mix to combine. Garnish with fresh scallion and/or fresh cilantro.
- Serve hot. Refrigerate left over for up to 4 days.
Favorite Asian Recipes To Try:
Sesame Teriyaki Salmon in Foil
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