One of the best parts of my job is the opportunity to collaborate with others. I work with a variety of brands, health food products, and business owners quite regularly. Although I am self-employed the collaborative nature of my work really fills me up and I rarely feel like I’m working alone.
This blog post was a collaborative effort with Debra Cowie, who is somebody I greatly admire. Debra is a leading Canadian food stylist and photographer known for her gorgeous flat lays and clean aesthetic. She just so happens to live in Ottawa and we have naturally crossed paths over the past few years. Mostly recently Debra expressed an interest in cooking more plant-based foods. She enthusiastically joined Plant-Based Breakthrough, my online nutrition and meal makeover program, and took part in both the winter and spring sessions in 2019. Having her part of the program was a bit intimidating for me because she’s a true foodie, a great cook, and really knows her stuff when it come to all things culinary. I couldn’t have been more thrilled when she said she really enjoyed the recipes and has started incorporating many of them into her rotation. Coming from her, that was one of the highest compliments. She also kindly snapped several beautiful photos of the recipes featured in the program and I’m pleased to share the first (of many!) on my blog this week.
One of Debra’s favourite recipes from the program was my Veggie Quinoa “Fried Rice”. It’s a healthy spin on the classic take-out dish fried rice and features protein-rich quinoa, hearty kale, aromatic spices, and lots of other veggies. Debra served up her Veggie Quinoa “Fried Rice” with a side of smoked tofu and roasted broccoli. See her beautiful photo below and then keep scrolling for the full recipe.
VEGGIE QUINOA “FRIED RICE”
Yields 4 - 6 servings
1 cup dry quinoa, rinsed under cold water
1.5 cups low-sodium organic vegetable broth
1 tablespoon toasted sesame oil or coconut oil
1 bunch kale, stems roughly chopped, leaves ripped or chopped into bite-sized pieces
1 onion, small dice
1 carrot, small dice
1 rib of celery, small dice
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 bunch of green onions, thinly sliced
2 cups green peas
1/4 cup regular or low sodium tamari or soy sauce
Sriracha or hot sauce of your choice, optional
In a medium pot, add the quinoa and the vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 12 - 15 minutes, or until the liquid is absorbed and the quinoa is light and fluffy. Then transfer the quinoa to a bowl.
In a large skillet or wok, warm the oil over over medium heat. Add the onion, carrots, celery, kale stems and a pinch of sea salt and sauté for about 5 minutes, stirring frequently until it becomes fragrant and the veggies start to soften. Add the garlic, ginger and green onions, and sauté for a minute or two. Add the kale leaves and sauté until it begins to wilt (about 2 minutes).
Add the quinoa and peas to the skillet. Then pour in the tamari or soy sauce and stir until everything is evenly combined. Serve warm and enjoy on its own or with a side dish of your choice.
Will keep in the fridge for about 5 days.
If you enjoyed the recipe I shared above be sure to check out my Plant-Based Breakthrough program, which is a 4 week online crash course in health, nutrition, and meal planning. For details on when the next program starts click here. You can also join the Plant-Based Breakthrough Community on Facebook where I share recipes, inspiration, and information on plant-based nutrition.c