Quinoa Fried Rice
3 cups Cooked Quinoa, chilled

2-3 tbsp. neutral oil (canola or peanut if you can have it)

1/4 onion, diced
2 carrots, peeled and diced
1/2 cup green peas
Small bundle of broccoli florets, cut into small bite sized pieces
1 inch knob of ginger, peeled. Grate 1/4 of it and slice the rest thinly, dicing 1/2 of those slices
White part of one scallion, halved

2 tbsp. Coconut Aminos or other soy-free sauce
2 tbsp. vegetable broth
1 to 2 tbsp. dry sherry
1 tbsp. agave nectar
1/4 knob of ginger, grated (from above)
2 scallions- mince the white part and discard the leftover
1/4 to 1/2 tsp. chili garlic sauce
pinch szechuan salt (if you have it)
pinch white pepper
pinch black pepper

Whisk together sauce ingredients and prep your veggies.

Heat wok on high. Add 2 tbsp of oil and heat until you see white smoke. Add slices of ginger and halved scallion. Let them turn brown and then remove from pan since they’ve flavored the oil. Toss in diced ginger (reserving a little) and quickly add your onion, carrots, and peas and stir fry until they soften slightly. Then add your broccoli. Toss a few times until broccoli has lost its bite… then pour on most of the sauce, reserving a little. Let sauce and veggies simmer for a minute or so and then remove from heat. Put veggies in a dish and reserve.

Heat wok again and add a little oil. If you like you can do half of the quinoa at a time… you’ll have better flavor. Add your little bit of reserved diced ginger and then toss half of your quinoa into the wok. Spread it around the wok and let it brown, and then stir it up. Brown a little more and then add half of your sauteed veggies and sauce, mixing in. Add a little leftover sauce and heat thoroughly.

Remove to a pretty serving dish and repeat.