Рецепт Fried Quinoa and Cauliflower Rice Bowl
Healthy and full of fall veggies, this quinoa and cauliflower rice bowl is filling and nutritious for a quick weeknight meal.
I love fried rice, but don’t love the ratio of rice to veggies when I order it out – more veggies please! So I swapped out the rice for a little bit of quinoa and then I added a bunch of cauliflower rice.
You can mix and match the veggies and protein in fried rice, just about anything goes! Since it’s almost fall, my taste buds are starting to crave heartier veggies like brussels sprouts and carrots so that’s what I used in my fall rendition of fried rice. One pan meals are a wonderful weeknight dinner for many reasons, but the best reason is easy clean up!
Healthy and full of fall veggies, this quinoa and cauliflower rice bowl is filling and… Click To Tweet Fried Quinoa and Cauliflower Rice Bowl Save Print Prep time Cook time Total time Tasty Food Facts: Low carb, good source of vitamin a, c, k, b, fiber and magnesium. Author: Anne Serves: 4 Ingredients 1 egg ½ cup cooked shredded or diced pork, chicken or tempeh up to 2 tablespoons olive or avocado oil 2 cups cauliflower rice (about one medium head) ½ cup cooked quinoa ½ cup diced red pepper ½ cup diced mushrooms ½ cup diced purple carrots - or any color will do 1½ cups of chopped brussels sprouts ½ cup chopped onion 2 cloves of copped garlic 1 teaspoon fresh grated ginger ½ tablespoon sesame oil 3 tablespoons tamari sauce 2 to 3 chopped green onions Instructions Place 1 tablespoons oil in pan and heat over medium to high heat beat the egg in a bowl and add to pan once egg has set flip over and cook for another minute or until cooked through - remove from pan and when cool cut up into bite sized pieces if more oil is need add a bit more and place onions, garlic and brussels sprouts to pan and cook until they begin to soften and remove from pan next, add the mushrooms and pepper cook until they begin to soften remove from pan and add if more oil is necessary add a small amount and then the cauliflower and cook for two minutes until it begins to soften add cooked vegetables, meat and quinoa to pan and combine stir in tamari sauce, ginger and sesame oil - mix well serve in individual bowls and top with chopped green onions Notes Tasty Options: Make this recipe vegetarian by using tofu, or tempeh in place of meat
Make this recipe vegan by eliminating the egg and using tempeh or tofu Nutrition Information Calories: 320 Fat: 13.6 Sugar: 3.2g Sodium: 834g Protein: 20g Wordpress Recipe Plugin by EasyRecipe 3.5.3208
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