Quinoa Fried ‘Rice’ with Tempeh
and green smoothie

Name: Quinoa Fried ‘Rice’ with Tempeh
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 2 Tbsp + 1 Tbsp Soy sauce, low-sodium; 2 tsp Oil, toasted sesame; 2 tsp Vinegar, rice; 16 oz Tempeh, crumbled (sub extra-firm tofu); 10 oz Peas and carrots, frozen; 1 Limes, wedges; 2 Tbsp Cilantro leaves, chopped; 4 Eggs, whisked; 1/4 tsp Salt; 1 Tbsp + 1 Tbsp Oil, cooking; ~2 cups Cooked quinoa (leftover from Monday); for serving Hot sauce (opt); 16 oz Pineapple, frozen cubes (sub frozen mango); 1 Bananas; 5 oz Baby spinach; 1 cup Water

Active: 45 Total: 45

Original GF Paleo Vegetarian

Move over fried rice - quinoa fried 'rice' is a nutritious, delicious alternative to the classic. Cooked just the same way as fried rice, this dish includes crispy crumbled tempeh, easy frozen vegetables (you can use any type), and scrambled egg.

Dependency

Curried Lentil Patty Quinoa Bowl

Ingredients

Metric

Servings:

Quinoa Fried ‘Rice’:

Garlic - 2 cloves , chopped
Soy sauce, low-sodium - 2 Tbsp + 1 Tbsp
Oil, toasted sesame - 2 tsp
Vinegar, rice - 2 tsp
Tempeh - 16 oz , crumbled (sub extra-firm tofu)
Peas and carrots, frozen - 10 oz
Limes - 1 , wedges
Cilantro leaves - 2 Tbsp , chopped
Eggs - 4 , whisked
Salt - 1/4 tsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Cooked quinoa (leftover from Monday) - ~2 cups
Hot sauce (opt) - for serving

Green Smoothie:

Pineapple, frozen cubes - 16 oz (sub frozen mango)
Bananas - 1
Baby spinach - 5 oz
Water - 1 cup

Prep

Garlic - Chop garlic. (Can be done up to 5 days ahead)
Make seasoning - Whisk together garlic, first portion of soy sauce, toasted sesame oil, and vinegar. (Can be done up to 5 days ahead)
Prepare tempeh - Crumble tempeh into a microwave-safe bowl. Pour some water over top just until covered. Microwave on high until water is simmering, 2 to 3 minutes. Drain well. (Can be done 1 day ahead)
Peas and carrots - Defrost
Limes / Cilantro - Prep as directed.
Make smoothie - Combine pineapple, banana, baby spinach, and water in a blender. Blend until smooth, adding water as needed. If you’d like your smoothie a bit sweeter, add some honey or your favorite sweetener (not in ingredients list).
Eggs - Whisk eggs with salt.

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Make

Heat a wok or large skillet over medium heat. Add first portion of cooking oil and then tempeh. Saute tempeh until it starts to crisp up, 5 to 6 minutes. Add second portion of soy sauce over top and cook until the soy sauce is absorbed. Set tempeh aside.
To the heated pan, add second portion of cooking oil. Add quinoa, vegetables, and seasoning. Let quinoa cook without stirring until it starts to sizzle and toast on the bottom, 2 to 3 minutes. Gently stir everything together until warmed through.
Move all of the ingredients to the sides of the pan and pour whisked eggs in the middle. Gently scramble the eggs until nearly cooked through and then fold into the other ingredients.
Fold tempeh crumbles into the quinoa.
Move pan off heat. Stir in cilantro and squeeze some lime juice over top.
Serve quinoa with extra lime wedges and some hot sauce if you’d like. Enjoy smoothie on the side.

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