Thai Quinoa "Fried Rice"

Ingredients

• Quinoa

  Uncooked

  2 cup or 340g

• Water

  Plain, clean water

  3 cup or 710g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 tsp or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Broccoli

  Flower clusters, raw

  2 cup flowerets or 142g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Edamame

  Frozen, unprepared

  1 cup or 118g

• Baby Bok Choy

  Melissa's

  1 head or 170g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Peanut butter

  Smooth style, with salt

  3 tbsp or 48g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Maple syrups

  3 tbsp or 60g

• Limes

  Raw

  ½ fruit or 34g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

Directions

1. Place quinoa and water in a medium pot. Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes. Fluff with a fork and set aside. Meanwhile, stir together sauce ingredients and set aside. Heat oil in a large pot or dutch oven over medium heat. Once hot, add onion. Sautee for 3 minutes and then add garlic and ginger. Saute for another minute or until fragrant. Add broccoli slaw, peppers, and edamame. Sautee for 5 minutes. Add bok choy and saute for another 2 minutes. Turn off heat. Add cooked quinoa and sauce to veggie mix, stirring to combine. Season to taste with soy sauce, red pepper flakes, and/or sriracha if desired. Top with green onions and peanuts if desired. Serve hot or cold.

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