Fried Quinoa with Kale

Stacey DeeringBy Stacey Deering, RHN  , ,   , , ,

March 13, 2014

This healthy take on stir fried rice is so simple and requires very little kitchen skill. This quinoa bowl makes a quick dinner, after school snack or lunch. It requires minimal ingredients, cooks in less than 10 minutes and is more nutritious than Chinese take out.

  • Yields: 1 Serving


1 Tbsp. coconut oil

½ cup mushrooms, sliced

1 cup cooked quinoa

2 handfuls of baby kale, spinach or broccoli

1 carrot, grated

1 green onion, sliced


1 tsp. freshly grated ginger

2 Tbsp. coconut aminos or gluten free tamari

1 tsp. toasted sesame oil

1 tsp. raw honey (optional)

½ tsp. sambal oelek

Cilantro - for garnish


1Heat coconut oil in a large non-stick skillet and add the mushrooms. Sauté the mushrooms until lightly brown.

2While the mushrooms are cooking, combine the ingredients for the sauce in a small bowl.

3Add the kale, quinoa, carrot, green onion and sauce to the mushrooms and continue to cook for 2 minutes. Place the fried quinoa in a bowl and top with cilantro. Serve.