A simple and nutritious fried rice inspired quinoa recipe with added nut crunch by nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish (www.livelovenourish.com.au).
Note: This recipe is free from gluten, dairy and sugar.
Serves: 4
Prep: 10 mins
Cook: 10 mins
Ingredients
2 tbsp coconut oil
3 large free range eggs, whisked
3 cloves garlic, minced
1 long red chilli, chopped
1 carrot, finely diced
3 cups pre-cooked Earth’s Bounty quinoa
1 cup frozen peas
3 spring onions, chopped
1 -2 tbsp tamari
1/4 cup Earth’s Bounty Activated Cashews, roughly chopped
1/4 cup Earth’s Bounty Activated Almonds, roughly chopped
Fresh coriander to serve
Method
- Melt half coconut oil in a large frying pan. Pour in egg, moving around pan to make a thin crepe. Cook through. Remove from pan and roughly chop. Set aside.
- Add remaining oil, garlic, chilli and carrot. Cook, stirring frequently for 2 mins.
- Add pre-cooked quinoa, frozen peas, spring onions and tamari and stir to combine well. Cook until heated through.
- Stir through cashews and almonds just before serving. Serve with fresh coriander.
This recipe was designed by Brisbane nutritionist, naturopath and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy recipes please visit her website www.livelovenourish.com.au