Miso Fried Quinoa
with grated carrots / mushrooms / bok choy / fried eggs

Name: Miso Fried Quinoa
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 tsp Ginger, fresh, grated; 1/4 cup Water; 1/4 cup Soy sauce, low-sodium; 1 Tbsp Honey; 1 Tbsp Miso paste; 2 tsp Chili garlic sauce (sub any hot sauce); 8 oz Carrots, shredded (look for pre-shredded); 8 oz Mushrooms, any brown, sliced (look for pre-sliced); 12 oz Baby bok choy, sliced; 1 Limes, wedges; 2 Tbsp Cilantro leaves, chopped; 1 Tbsp + 1 Tbsp Oil, cooking; ~3/4 cup Spicy miso stir-fry sauce (ingredients listed separately); 1 1/2 cups Quinoa, cooked (leftover from Wednesday); 1/2 cup Cashews, roasted and unsalted; 4 Eggs; for serving Hot sauce (opt)

Active: 35 Total: 35

Original GF Paleo Vegetarian

With quinoa made earlier in the week, this quinoa "fried rice" comes together fast. Savory miso paste and a fried egg both add umami flavor and depth to this meal that was first featured in 2017.

Dependency

Tex Mex Stuffed Peppers with [Leftover] Lentils

Ingredients

Metric

Servings:

Spicy Miso Stir-Fry Sauce:

Garlic - 2 cloves , chopped
Ginger, fresh - 1 tsp , grated
Water - 1/4 cup
Soy sauce, low-sodium - 1/4 cup
Honey - 1 Tbsp
Miso paste - 1 Tbsp
Chili garlic sauce - 2 tsp (sub any hot sauce)

Quinoa Fried Rice:

Carrots - 8 oz , shredded (look for pre-shredded)
Mushrooms, any brown - 8 oz , sliced (look for pre-sliced)
Baby bok choy - 12 oz , sliced
Limes - 1 , wedges
Cilantro leaves - 2 Tbsp , chopped
Oil, cooking - 1 Tbsp + 1 Tbsp
Spicy miso stir-fry sauce (ingredients listed separately) - ~3/4 cup
Quinoa, cooked (leftover from Wednesday) - 1 1/2 cups
Cashews, roasted and unsalted - 1/2 cup
Eggs - 4
Hot sauce (opt) - for serving

Prep

Make miso stir-fry sauce - Chop garlic. Grate ginger. Whisk together garlic, ginger, water, soy sauce, honey, miso paste, and chili garlic sauce. (Can be done up to 5 days ahead)
Carrots - Shred carrots (if not using pre-shredded). (Can be done up to 5 days ahead)
Mushrooms / Bok choy - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Limes / Cilantro - Prep as directed.

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Make

Heat a wok over medium-high heat. Add first part of oil and then carrots and mushrooms. Saute until tender, ~3 minutes. Add bok choy and continue cooking until starting to soften, ~3 minutes more.
Pour stir-fry sauce over vegetables and bring to a simmer. Cook for 1 minute to reduce sauce. Stir in quinoa and cashews. Taste and season with some salt if needed and cook until warm. Stir in cilantro. Set stir-fry aside, covered to keep warm.
Heat a nonstick pan over medium-heat. Add second part of oil and then crack eggs into heated oil. Cook until eggs are done to your liking (cook on one side for sunny-side up or flip for over-easy).
Serve quinoa fried rice with eggs on top and lime wedges on the side. Finish with some hot sauce if you’d like. Enjoy!

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