Looking to incorporate more protein into Meatless Monday? Try 24 Carrot Life’s Veggie Quinoa Fried “Rice” tonight. Swapping white rice for quinoa makes this take-out favorite more filling and nutritious.
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Cook quinoa in 1 cup water according to package instructions.
Scramble the eggs in a non-stick large pan over low heat. Slice into strips, squares or scrambled bits. Set aside.
Add oil to a large pan and heat over medium heat. Once hot, add onion, carrots and garlic, and cook until soft and transcluscent. Add peas and corn next and heat until warm throughout.
Add the quinoa and scrambled egg to the pan and mix to combine.
Add soy sauce and spices, and stir to combine. Serve warm and store in an airtight container in the fridge for up to one week.
Serves: 4 | Serving Size: approx. 3/4 cup
Per serving: Calories: 246; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 139mg; Sodium: 555mg; Total Carbohydrate: 30g; Dietary Fiber: 6g; Sugars: 6g; Protein: 12g
Nutrition Bonus: Potassium: 499mg; Vitamin A: 92%; Vitamin C: 22%; Calcium 6%; Iron: 15%
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 60 (25%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 158.6mg||49 %|
|Sodium 362.5mg||13 %|
|Potassium 492.6mg||13 %|
|Total Carbohydrate 33.5g||10 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 28g|
|Protein 12.3g||18 %|
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Calories per serving: 238
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