Turkey or Chicken Quinoa Fried Rice
Ingredients
1 cup dry Quinta Quinoa, cook according to package directions
3/4 cup yellow onion, diced
3 garlic cloves, minced
2 tablespoons toasted sesame oil
3 carrots, peeled & cut into small pieces
1 cup mung bean sprouts
3/4 cups diced baby bella or white mushrooms (about 4 mushrooms)
3 tablespoons gluten free tamari or soy sauce
2 teaspons Thai fish sauce
1-2 cups leftover turkey or shredded chicken
2 eggs, lightly scrambled
3 green onions, chopped
optional: add sriracha sauce for a spicy kick
Directions
Cook the quinoa according to package directions, fluff with a fork & transfer to a large bowl. Heat a large pan with the sesame oil over medium heat. Add the onions & garlic. Sauté for 3 minutes.
Add the carrots, peas & mushrooms, soy sauce & fish sauce (add sriracha if desired) Cook another 3 minutes & add the shrimp. Cook a few minutes until everything is nice & hot.
While the veggies are cooking…scramble the eggs in another small pan over medium heat with some oil. Chop the eggs up with a spatula. Shred the chicken or turkey.
Add the egg & chicken/turkey/veg mix to the quinoa. Combine well. Top each serving with some green onion. Serve with soy sauce & sriracha as condiments.
Recipe adapted from Marla Meridith.
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