Riso fritto vegano con quinoa

Ingredienti

• 2 cups quinoa, original or multi-color
• 4 cups organic vegetable stock
• 3 garlic cloves, minced
• 2-3 cups frozen mixed vegetables ((A mix of green beans, peas, carrots, and corn))
• 2 green onions, chopped
• 3 Tbsps vegan soy sauce ((I love using Ocean's Halo No-Soy sauce))
• 1 Tbsp Grapeseed oil ((See Notes!))
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp minced fresh ginger root ((You can also use 1/4 tsp ground ginger, if desired))
• 1 tsp red pepper flakes
• 1/2 tsp garlic powder

Preparazione

1. 1

   --- TO COOK THE QUINOA: ---

2. 2

   Begin by adding the veggie stock and salt to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened and appear "fluffy". Remove from heat.

3. 3

   --- TO MAKE FRIED RICE: ---

4. 4

   In a medium 10-inch skillet over medium-high heat, add Grapeseed oil until heated. Add in the minced garlic and ginger and sauté until fragrant, about 1-2 minutes. Add the frozen veggies and sauté until veggies have softened a bit, about 3-4 minutes. Season with salt, black pepper, red pepper flakes, and garlic powder, stirring until combined.

5. 5

   Add in the cooked quinoa, soy sauce, and chopped green onions, tossing until everything is combined, about 1-2 minutes. Remove from heat and serve immediately.

6. 6

   Enjoy as a main dish or as a side along with your favorite protein source or additional veggies.

7. 7

   Bon Appetit!