This is a quick, delicious, and ultra-nutritious fried-quinoa bowl for lunch, dinner, or whenever! This “fried rice” technique is a great way to give new life to any leftover grains that might be hiding in your fridge: farro, quinoa, amaranth, millet, barley – the list goes on. After sitting in the fridge for a day or two, cold grains tend to look sad and dry and altogether unappealing. Instead of wasting them and throwing them in the trash, make this glowing quinoa bowl!
Coconut and Turmeric Fried Quinoa With Green Veggies [Vegan, Grain-Free]
1-2 as a main, 2-3 as a side
For the Quinoa Bowl:
- 2 tablespoons coconut oil
- 1 stalk of spring garlic, thinly sliced (or 1 garlic clove, sliced)
- 1 spring onion, white and green parts thinly sliced (or 1 shallot, sliced)
- 2 tablespoons chopped fresh ginger
- 1/2 jalapeño, chopped
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander seed
- Handful of sugar snap peas, ends trimmed, sliced on the bias into 1/2-inch pieces
- 3 leaves of Napa cabbage, thinly sliced (about 1 cup)
- 1-1/2 cups cooked quinoa
- Kosher salt
- Freshly ground black pepper
- Coconut aminos
- Lime wedges
- Sliced avocado
- Sliced chives or spring onion tops
- Toasted sesame seeds or gomasio (see notes)
- Heat coconut oil in a heavy-bottomed skillet over medium heat. Add garlic, onion, ginger, jalapeño, and a pinch of salt and cook for 2 to 3 minutes, stirring often.
- Add turmeric, coriander, and a few grinds of black pepper to skillet, and stir for a minute until spices are fragrant.
- Add sugar snap peas to skillet and sauté until lightly caramelized, 3 to 4 minutes. Add Napa cabbage and cook for another minute to wilt the greens. Stir in quinoa and cook until heated through, about 5 minutes.
- Turn off heat and season to taste with coconut aminos.
- Serve hot with lime wedges, avocado, sliced chives, and sesame seeds.
Gomasio can be found in the international spice section of your local grocery store.