Quinoa-Cauliflower Fried Rice

Quinoa-Cauliflower Fried Rice

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Quinoa-Cauliflower Fried Rice

Serves 4-6

This is a GREAT recipe to clean out the fridge with! Use any veggies you have on hand instead of or in addition to the peppers and mushrooms - chopped zucchini, broccoli florets, green beans, eggplant, you name it - it's all good here. Just add your cruciferous veggies first and cook in stages, making sure to get everything nice and soft before adding your cauliflower and quinoa.


  • 2 tbl refined sesame oil or coconut oil
  • 1 medium onion, white, sliced thin
  • 1 meidum carrot, peeled, diced
  • 6 garlic cloves, minced, divided
  • 1 1-inch piece ginger, peeled, grated
  • 1 large bell pepper, seeded and chopped
  • 8oz mushrooms - oyster or shiitake preferred, chopped
  • 1/4 cup tamari whisked with 1 tbl miso
  • 4 cups “riced” cauliflower (see note)
  • 2 cups dry quinoa, tricolor, cooked and cooled (should yeild 5-6c)
  • 8oz tofu, fried, diced (or other protein of your choice, cooked)
  • Large pinch black pepper
  • ½ bunch cilantro, chopped (optl)
  • 4 scallions, minced
  • 1/4 cup edamame or peas, frozen
  • 1 tbl toasted sesame oil
  • Red pepper flakes (opt’l)


Heat sesame oil in a large saute pan or wok over high heat until shimmering. Add onion, and carrot - toss to coat with oil and cook 2 minutes.

Add garlic and ginger, toss again. Add bell pepper, toss to coat with oil, and cook 4-6 minutes, stirring occasionally, until peppers have begun to soften. Add mushrooms and cook 4 minutes, then add tamari/miso blend, swirling around the edge of the wok.

Toss to coat veggies with sauce, then add cauliflower and quinoa, and toss again.

Cook mixture 4-8 minutes, stirring constantly, until hot. Stir in cilantro (if using), scallions, edamame, and toasted sesame oil, pepper flakes if using, taste for salt, and serve.

To rice cauliflower: de-stem and trim 1 head cauliflower into small florets, pulse in a food processor fitted with an s-blade in batches until rice texture is achieved.

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