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Fried Quinoa

Servings 6 Servings

Ingredients

  • 1 tsp extra-virgin olive oil
  • 1/2 lb extra-lean ground pork
  • 1 Tbsp freshly grated gingerroot
  • 3 garlic cloves peeled and crushed
  • 1/4 cup diced green onion whites only, greens saved for serving
  • 6 cups shredded napa cabbage
  • 1 cup julienned carrots
  • 2 cups chopped enoki mushrooms
  • 2 tsp miso paste
  • 1 tsp low-sodium soy sauce or tamari
  • 1/4 cup mushroom broth
  • 2 cups day-old cooked quinoa
  • 1 cup bean sprouts
  • 1 red chili thinly sliced (optional)

Instructions

  • To large frying pan over medium heat, add oil. Add pork and cook until no longer pink. Add ginger, garlic, and onion and cook for one minute. Add cabbage, carrots, and mushrooms and cook for 5 to 10 minutes, until cabbage is wilted and reduced in volume and liquid from cabbage and mushrooms has evaporated.
  • Meanwhile, in small bowl, mix miso, soy sauce, and broth together and then add to cabbage mixture in pan. Add quinoa to pan and warm through until liquid is absorbed. Turn off heat, sprinkle in bean sprouts, and stir to combine.
  • When ready to serve, top with reserved green onion, chili, if desired, and extra soy sauce, to taste.

Notes

Per serving: 376 calories; 27 g protein; 10 g total fat (2 g sat. fat); 45 g total carbohydrates (2 g sugars, 6 g fiber); 249 mg sodium