Main Dishes

Quinoa Fried Rice

Lauren Keating
December 12, 2014
40
6
2 tablespoons vegetable oil
1 medium onion, diced
2 garlic cloves, minced
2 tablespoons grated ginger
2 carrots, diced (about ½ cup)
½ cup frozen corn
2 tablespoons water
4 cups cooked quinoa
2 cups shredded Brussels sprouts
1 cup diced ham
½ cup snap peas, cut in half
2 tablespoons reduced sodium soy sauce
2 tablespoons water
1 tablespoon sesame oil
2 tablespoons chopped green onions
Heat the vegetable oil in a wok or large, flat-bottomed pan over medium-high heat. Add the onion, garlic, and ginger; cook 3 minutes, or until soft. Add the carrots, corn, and water; cook until the...
See the full directions on my site
Nutritions

Calories
730

Sodium
383mg
15% DV

Fat
23g
35% DV

Protein
20g
41% DV

Carbs
89g
30% DV

Fiber
13g
55% DV
Chinese Rice/Grains Stir Fry Dairy-Free Low-Calorie Lunch High-Fiber

Similar Recipes

Chocolate Zucchini Bread

473

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV