Side dishe for 4

Quinoa Fried Rice with kale

Name: Quinoa Fried Rice with kale
Total time: 55 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 cups quinoa + 3 cups water; 3 tbsp extra virgin olive oil; 2 large onions; 2 1/2 cups thinly sliced carrots; 2 red bell peppers; 1 cup edamame (optional); 6 cloves garlic; 1 tbsp minced ginger (optional); 1 bunch kale; 3/4 cup roasted salted cashews (optional); 1/3 cup reduced sodium soy sauce; 3 tbsp sriracha

$9.65for 455 minServes 4

Cooked quinoa is stir-fried with vegetables, kale, cashews, soy sauce, and sriracha for a hearty rice-style side.

Photo: hummusapien.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions$1.29/lb typical	1 lb	$1.29Typical price
	Carrots$1.09/lb typical	0.7 lb	$0.77Typical price
	Bell peppers$2.49/lb typical	0.75 lb	$1.87Typical price
	Frozen vegetables$0.10/oz typical	2.5 oz	$0.25Typical price
	Garlic$0.75 each typical	0.5	$0.45Typical price
	Fresh ginger$0.40/oz typical	a little	$0.05Typical price
	Kale$2.49 each typical	1	$2.49Typical price
	Nuts and seeds$0.70/oz typical	1.75 oz	$1.18Typical price
Total for the servings shown		$9.65

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilSoy sauceHot sauce

Not included in the cost.

Swaps

Swap Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Swap Onions for Red onionsabout $0.20/lb more at typical prices

55 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

Chinese Vegetarian Vegan Dairy-free Low-carb Budget Side dishes

Typical price

$2.41 per serving$9.65 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 cups quinoa + 3 cups water
3 tbsp extra virgin olive oil
2 large onions
2 1/2 cups thinly sliced carrots
2 red bell peppers
1 cup edamame (optional)
6 cloves garlic
1 tbsp minced ginger (optional)
1 bunch kale
3/4 cup roasted salted cashews (optional)
1/3 cup reduced sodium soy sauce
3 tbsp sriracha

Steps

Rinse the quinoa, combine it with 3 cups water in a saucepan, and simmer covered for 15 minutes.
Rest the quinoa covered for 5 minutes, then fluff it with a fork.
Heat the olive oil in a large skillet over medium-high heat for 1 minute.
Cook the onions, carrots, bell peppers, garlic, and ginger for 8 minutes.
Add the kale and edamame, then stir-fry for 4 minutes.
Stir in the quinoa, soy sauce, and sriracha, and cook for 6 minutes.
Fold in the cashews and serve within 55 minutes.