TUNA KIMCHI Quinoa instead of Rice

Healthy Fried Quinoa Recipe with Kimchi
Ingredients
  • 2 cups day-old leftover rice or even quinoa
  • 1 cup kimchi, chopped into smaller pieces
  • 1 serving of canned tuna (2 oz, about ¼ cup)
  • ½ cup diced onion
  • ½ cup diced carrot
  • 1 tablespoon  avocado oil
  • Seasonings:
  • ¼ cup kimchi juice
  • 1 teaspoon Korean hot pepper paste (gochujang)
  • 1 teaspoon sesame oil
  • ½ teaspoon sea salt
  • ½ teaspoon  coconut sugar
  • Topping:
  • 1 sunny-side up fried egg
  • 1 teaspoon roasted sesame seeds
  • ¼ sheet of dried seaweed, shredded (optional)
Instructions
  1. Heat oil in a pan over medium heat, sauté carrot and onion for 2-3 minutes until soft and slightly browned.
  2. Add kimchi, stir fry for 1-2 minutes and stir in the canned tuna, cook for 1 minute.
  3. Add in the flavored leftover quinoa, cook 4-5 minutes until throughly heat through. Stir frequently until all ingredients are mixed well.
  4. Sprinkle with roasted sesame seeds and dried seaweeds.
  5. Add a sunny-side up fried egg on top to serve and enjoy!

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