Kale & Quinoa "Fried Rice"

makes 4 servings


2 Tbsp. low-sodium tamari

3/4 tsp. sesame oil

1 Tbsp. avocado or olive oil

1/4 onion, chopped

2 carrots, peeled and chopped

3 green onions, chopped (use white and light green parts for the rice and dark green parts for garnish)

3 garlic cloves, minced

1/2 tsp. fresh ginger, minced

1/2 red bell pepper, diced

1/2 cup shredded red cabbage

2 cups cooked quinoa, cooled

1/3 cup egg whites

1/4 cup frozen peas, thawed

1 large handful of baby kale leaves

Sea salt and black pepper to taste


1. Combine tamari and sesame oil in a small bowl and set aside.

2. Heat 1/2 Tbsp. olive oil or avocado oil in a large sauté pan over high heat. Add onion and carrot and season with pepper. Cook for about two minutes.

3. Add white and light green parts of green onions, garlic, ginger, bell pepper, and cabbage to the pan. Cook another two minutes. Add in the remaining 1/2 Tbsp. oil and the quinoa. Stir-fry about 2 minutes. Season with salt and pepper. Add tamari-sesame sauce and stir-fry until incorporated, about 2 minutes.

4. Make a well in the center of the quinoa and pour egg whites in, scramble. Add peas and kale, then toss everything together until the peas and kale are warmed through. Enjoy!