Colorful fried quinoa with snow peas, dinosaur kale, red bell pepper and plenty of garlic.

Ingredients

• 1½ cups cooked, cooled or day-old quinoa
• ½ onion, diced
• 3–4 garlic cloves, thinly sliced (or 5–6 for extra garlic)
• 1 cup snow peas
• 1 cup dinosaur kale, chopped
• 1 cup red bell pepper, chopped
• ¼ cup coconut aminos
• Sesame oil, for cooking
• Salt, to taste

Instructions

1. Heat sesame oil in a wok over medium-high heat. Sauté onion and sliced garlic until fragrant.
2. Add snow peas and stir-fry briefly, keeping them crisp.
3. Add kale and red bell pepper; cook until just tender and colorful.
4. Add cooled quinoa and toss. Let it toast briefly in the hot wok.
5. Pour in coconut aminos and toss until evenly coated. Taste and adjust seasoning.

Chef’s Notes

• Cooled or day-old quinoa is drier and fries better without getting mushy.
• For extra flavor, cook the quinoa with garlic and salt, then add a little garlic-infused oil after cooking.
• Keep the vegetables tender-crisp for color and texture.