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Edamame-and-Kale Fried Quinoa

Edamame-and-Kale Fried Quinoa

Nutrition Facts
  • cal. (kcal) 365
Edamame-and-Kale Fried Quinoa
  • Makes: 4 servings
  • Prep: 30 mins
  • Total Time: 40 mins
  • Carb Grams Per Serving: 39


  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 tablespoons peanut or canola oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 cup finely chopped red cabbage
  • 1 small red bell pepper, diced
  • 1 cup frozen edamame, thawed
  • 2 cups stemmed, thinly sliced kale leaves
  • 2 tablespoons reduced-sodium soy sauce
  • 1/4 teaspoon pepper, preferably white
  • 4 large eggs
  • Sriracha (optional)
  • Cilantro leaves (optional)


  1. Toast quinoa in a medium saucepan over medium-high heat, swirling pan occasionally, until fragrant, 3 to 5 minutes. Rinse quinoa in a fine-mesh sieve under cool water; return to saucepan, add broth and bring to a boil over high heat. Cover, reduce heat to low and simmer until liquid is absorbed, 15 to 20 minutes. Spread quinoa on a rimmed baking sheet to cool.
  2. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add garlic and ginger and cook, stirring constantly, until fragrant but not browned, 30 seconds to 1 minute. Add vegetables and cook, stirring constantly, until tender, 3 to 5 minutes. Add soy sauce, pepper and quinoa and cook, stirring often, until heated through, about 2 minutes.
  3. Brush remaining oil in a large nonstick skillet and place over medium-high heat. Crack eggs into skillet and cook 3 to 4 minutes for sunny-side up; for over easy, flip and cook until the white is set, 1 to 2 minutes more.
  4. Divide quinoa among four plates, top each serving with an egg, and garnish with sriracha and cilantro if desired.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 365 cal., 16 g total fat (3 g sat. fat), 781 mg sodium, 39 g carb. (6 g fiber), 18 g pro.

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