Quinoa Fried Rice

GF, DF, V and RSF - serves 4

Ingredients:

• 2 cups rinsed quinoa

• 3 cups vegetable stock (15 mins)

• 2 medium carrots peeled and dice

• 1 red capsicum diced

• 2 spring onion chopped

• 1 tsp sesame oil

• 200g green beans, ends trimmed

• 2 tbsp tamari

• 1 tbsp coconut aminos

• Pinch of black pepper

• 1 bunch of kale chopped, stems removed

• 4 eggs

Method:

1. In a saucepan add your quinoa and vegetable stock and bring to a simmer and cook for around 15 minutes or until fluffy.

2. Meanwhile add the sesame oil to a heated frypan and add your carrots, beans, capsicum, spring onion, tamari, coconut aminos and a pinch of black pepper and fry for around 5 minutes.

3. Now add in your kale and cook for a further 2 minutes.

4. Once done add vegetable mixture to a bowl, set aside and cover while you fry your eggs.

5. Now crack your eggs into the pan and let them fry as desired. I like mine a little runny in the centre, this will take 1-2 minutes. Once done remove and set aside on a plate.

6. Now add the vegetables back in and add in the quinoa mixing well. Taste and season accordingly. I like to add extra sesame oil.

7. Serve into four bowls, top with an egg, extra spring onion and sesame seeds.