Edamame-and-Kale Fried Quinoa
- 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.