Riced Cauliflower and Quinoa “Fried Rice”
Adapted from a recipe created by Claudia Hleap MS, RD, LDN from Hleap Nutrition
This recipe is one of Claudia’s best go-to vegetarian recipes! It’s a fantastic meal for those days when you are short on time, run out of fresh ingredients, or just don’t feel like going out! Keep a bag of riced cauliflower in your freezer, some quinoa in the pantry and eggs in the refrigerator and you’re in business!
The quinoa and eggs provide a nice protein boost in this healthy cauliflower dish!
Ingredients: (4-6 servings)
- 1 tbsp olive oil
- 16 oz bag of frozen riced cauliflower
- 2 cups of quinoa (we like to use red quinoa for color), precooked according to package directions
- 3 eggs
- Spices: garlic powder, onion powder, black pepper, and salt to taste
Directions:
Heat olive oil in large pan at medium heat. Add frozen bag of cauliflower rice and add desired seasonings, stirring frequently. Once the riced cauliflower is fully cooked, 10-15 minutes (until tender), add your precooked quinoa to the pan. Stir to combine the cauliflower and quinoa. Make a hole in the center of the pan, then add eggs and immediately scramble them up. When the eggs are fully cooked, mix them together with the other ingredients.
Plate, serve and enjoy!
If you enjoy “un-fried” rice, and don’t need to limit gluten in your diet, you might also like this recipe for Pineapple Un-Fried Rice from Cindy Thomas, Health and Lifestyle coach!
