Fried Quinoa
  • 1tsp extra-virgin olive oil
  • 1/2lb extra-lean ground pork
  • 1 Tbsp freshly grated gingerroot
  • 3 garlic clovespeeled and crushed
  • 1/4cup diced green onionwhites only, greens saved for serving
  • 6cups shredded napa cabbage
  • 1cup julienned carrots
  • 2cups chopped enoki mushrooms
  • 2tsp miso paste
  • 1tsp low-sodium soy sauce or tamari
  • 1/4cup mushroom broth
  • 2cups day-old cooked quinoa
  • 1cup bean sprouts
  • 1 red chilithinly sliced (optional)
  1. 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.
  2. 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.
  3. When ready to serve, top with reserved green onion, chili, if desired, and extra soy sauce, to taste.
Recipe 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