August 13, 2021


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Quinoa Fried Rice with Roasted Mushrooms and Kale

  • Sriracha
  • 3 TBL tamari soy sauce
  • 2 TBL toasted sesame oil
  • garlic
  • 1 oz fresh ginger
  • 1 bunch curly kale
  • ½ lb button mushrooms
  • 1 oz scallions
  • ¼ oz fresh basil
  • 1/2 cup quinoa
  • 2 large eggs
  • 1 tsp sugar
  • neutral oil
  • salt and pepper

1. Cook quinoa & mushrooms

Preheat oven to 425ºF with a rack in the upper third. In a small saucepan, toast quinoa for about 2 min shaking pan to keep from burning, add ¾ cup water, and a pinch of salt, and bring to a boil. Cover, reduce to low, and simmer until tender and water is absorbed, about 17 minutes. 

2. Prep mushrooms & kale

Pick basil leaves from stems; chop leaves. Trim scallions, then thinly slice. Cut mushrooms lengthwise into ¼-inch slices. Strip kale leaves from stems and coarsely chop leaves; discard stems. In a large bowl, massage kale with 2 tablespoons each of water and oil and a pinch of salt until leaves wilt slightly.

3. Roast veggies

Place mushrooms on a rimmed baking sheet and toss with 3 tablespoons oil and a pinch each of salt and pepper. Roast, stirring once, until tender, about 10 minutes. Using a spatula, move mushrooms to one half of the baking sheet. Add kale to the other half. Roast until kale is tender, stirring once, about 8 minutes.

4. Make marinade

Peel and finely chop the ginger. Finely chop 2 large garlic cloves. In a large bowl, combine sesame oil, tamari, 2 tsp Sriracha, 1 tablespoon water, 1 teaspoon sugar, and ½  of the chopped ginger, whisking until sugar dissolves. Add mushrooms and kale to bowl, and toss to combine.

5. Stir-fry ingredients

Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high. Add garlic, half of the scallions, and remaining ginger; cook until fragrant, 1–2 minutes. Add quinoa, mushrooms, kale, and marinade; cook until warm, 1–2 minutes. Stir in chopped basil. Transfer to plates, then wipe out skillet and return to stovetop.

6. Cook eggs & serve

Heat 2 tablespoons neutral oil in skillet over medium-high. Add 2 large eggs; cook until edges are set, 1–2 minutes. Carefully spoon hot oil over eggs until whites are set but yolks are still runny, 1–2 minutes. Place eggs on top of quinoa; cut eggs and toss with quinoa. Tear remaining basil leaves over top, and garnish with remaining scallions and Sriracha. Enjoy!

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