Quinoa Vegetable Fried Rice

Who doesn’t love a heaping bowl of vegetable fried rice. I even like it cold fried rice leftovers! How about a little twist on the classic take-out fave by making it with nutrition packed quinoa?  It’s light, fluffy and oh so yummalicious! Vegan, gluten free and packed with crunchy veggies ; )

• 3 tablespoon vegan butter
• 1 cup uncooked quinoa
• 1/2 cup diced green onion
• 2 teaspoons minced garlic
• 1/2 cup bean sprouts
• 1/2 cup diced carrots
• 2 cups water
• 2 teaspoons vegan chicken bullion
• 1/2 teaspoon sugar
• 1/4 to 1/2 teaspoon ginger
• 2 or 3 tablespoons soy sauce or tamari
• 1 (10-ounce) package frozen sweet green peas, thawed
• 1/2 cup cubed extra firm tofu, pressed, drained (optional)
• 1 tablespoon sesame oil to sauté tofu in (if using)

Melt butter in large skillet and sauté quinoa, onion, garlic, bean sprouts, and carrots for 4 to 5 minutes. Stir in water, bouillon, sugar, ginger and soy sauce. Stir and cover. Simmer 20 min. Stir in peas and cook 5 to 10 minutes. If you’d like to add tofu, sauté your diced tofu for about 5 minutes over medium heat in about a teaspoon of sesame oil then add it in with the peas.