This meal makes me happy for so many reasons. It’s packed with veggies, is perfectly filling yet still light and energizing, and it tastes like you’re eating a big bowl of asian take out!
This is slightly different from a traditional fried rice, I would never think that a mix of vegetables and quinoa could satisfy this craving, but thanks to the incredible cauliflower rice–an obsession of mine–this makes for the most delicious, comforting meal. Cauliflower is one of my favorite and most frequently used vegetables. Not only is it extremely versatile, it also has incredible health benefits which you can read all about here!
Quinoa, edamame, and cashews provide a boost of plant protein, while the cauliflower and kale, both cruciferous vegetables, are filled with vitamins and fiber. The entire dish is stir fried with sesame oil, tamari, and lemon juice, which creates an awesome salty, fresh, slightly tangy flavor. Balanced by the creaminess of the toasted cashews, it’s amazing! This recipe works well as a base, so don’t worry if you don’t have all the ingredients on hand! You can easily swap the kale for broccoli, the cashews for peanuts or almonds, etc. I hope you enjoy this recipe as much as I do, and let me know what you think in the comments below!
- 2½ cups cauliflower rice
- ⅔ cup quinoa
- ¼ cup chopped scallion
- 2 kale leaves or 2 large handfuls of kale, destemmed and chopped
- 1 large carrot, finely chopped
- ½ cup peas (fresh or frozen)
- ¾ cup edamame (fresh of frozen)
- ⅓ cup cashews
- 2 tbsp sesame oil
- 3 tbsp tamari
- 1 tbsp lemon juice
- If using frozen edamame or peas, cook according to package instructions and set aside.
- Preheat the oven to 425 degrees F and place the cashews on a baking tray. Once the oven is hot, place the cashews in for 8-10 minutes, until they are golden and crunchy.
- Place the quinoa and 1⅓ cup boiling water in a saucepan and place over high heat. Once the mix is boiling, turn the heat down to a simmer and cook for 12 minutes. When the quinoa is done, take the lid off, fluff the quinoa with a fork, then let it sit with a paper towel between the pot and the lid for another minute.
- When the quinoa has about 4 minutes left, heat 1 tablespoon of the sesame oil in a large saute pan over medium heat. Add the scallions and saute for 1-2 minutes.
- Next, add the cauliflower rice to the saute pan with 2 tablespoons of the tamari and continue to saute.
- When the cauliflower is slightly soft, add the peas, edamame, kale, and carrots with the last tbsp of sesame oil and let cook until the kale is bright green and slightly wilted.
- Add the cooked quinoa to the saute pan with the last tablespoon of tamari and the lemon juice.
- Add the cashews, roughly breaking some of them into pieces as you add. Save a few to sprinkle on top.
- Stir together until everything is heated through and season with extra sesame oil or tamari to taste. Top with remaining cashews to serve.
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