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Edamame-and-Kale Fried Quinoa

Rated : 
 by 19 people
Makes: 4 servings Prep 30 mins Total Time 40 mins View Nutrition Facts


  • 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.

Edamame-and-Kale Fried Quinoa
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