Crispy Quinoa Veggie Fried Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Quinoa Veggie Fried Rice

YOUR SOLIN GENERATED RECIPE

Crispy Quinoa Veggie Fried Rice

Enjoy a vibrant bowl of Crispy Quinoa Veggie Fried Rice where nutty crispy quinoa meets evenly stir-fried vegetables, tender tofu, nutrient-packed edamame, and a lightly scrambled egg. Each bite offers texture and flavor, making it a satisfying and balanced meal perfect for any time of day.

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NUTRITION

596kcal
Protein
35.2g
Fat
23.8g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1 large egg (50g)

150g firm tofu

1/2 cup shelled edamame (78g)

1/2 cup mixed bell peppers & carrots (75g)

1 clove garlic

1 tbsp low sodium soy sauce

1 tsp olive oil

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PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 2

    Add the cooked quinoa and press it into the pan, frying it until some edges become crispy, about 3-4 minutes.

  • 3

    Push the quinoa to one side of the skillet and add the minced garlic along with the mixed bell peppers and carrots. Sauté for 2 minutes until veggies begin to soften.

  • 4

    Cut the tofu into small cubes and add to the pan, stirring gently so it warms and lightly browns.

  • 5

    Add the shelled edamame and drizzle in the soy sauce, combining all ingredients.

  • 6

    Create a small well in the center of the pan and crack the egg into it, scrambling until just set. Then mix the egg into the rest of the stir-fry.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.

Crispy Quinoa Veggie Fried Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Quinoa Veggie Fried Rice

YOUR SOLIN GENERATED RECIPE

Crispy Quinoa Veggie Fried Rice

Enjoy a vibrant bowl of Crispy Quinoa Veggie Fried Rice where nutty crispy quinoa meets evenly stir-fried vegetables, tender tofu, nutrient-packed edamame, and a lightly scrambled egg. Each bite offers texture and flavor, making it a satisfying and balanced meal perfect for any time of day.

NUTRITION

596kcal
Protein
35.2g
Fat
23.8g
Carbs
59.6g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked quinoa (185g)

1 large egg (50g)

150g firm tofu

1/2 cup shelled edamame (78g)

1/2 cup mixed bell peppers & carrots (75g)

1 clove garlic

1 tbsp low sodium soy sauce

1 tsp olive oil

PREPARATION

  • 1

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 2

    Add the cooked quinoa and press it into the pan, frying it until some edges become crispy, about 3-4 minutes.

  • 3

    Push the quinoa to one side of the skillet and add the minced garlic along with the mixed bell peppers and carrots. Sauté for 2 minutes until veggies begin to soften.

  • 4

    Cut the tofu into small cubes and add to the pan, stirring gently so it warms and lightly browns.

  • 5

    Add the shelled edamame and drizzle in the soy sauce, combining all ingredients.

  • 6

    Create a small well in the center of the pan and crack the egg into it, scrambling until just set. Then mix the egg into the rest of the stir-fry.

  • 7

    Taste and adjust seasoning if necessary, then serve hot.