Thai-Inspired Gluten-Free Quinoa Fried Rice with Poached Eggs

Allergens

N/A

Ingredients

• 1 1/2 cups uncooked quinoa 3 cups gluten
• free vegetable broth 4 large eggs 2 tablespoons coconut oil, divided 1 medium red bell pepper, diced 1 medium zucchini, diced 1/2 cup fresh cilantro, chopped 1/3 cup green onions, thinly sliced 1/4 cup roasted cashews, roughly chopped 3 tablespoons gluten
• free soy sauce or tamari 2 tablespoons fresh lime juice 1 tablespoon fish sauce (optional) 1 teaspoon Thai red curry paste Salt and pepper to taste

Instructions

1. a. Cook the quinoa according to package instructions using gluten free vegetable broth instead of water. Set aside. b. Prepare an ice bath for poaching eggs. Bring a small pot of water to a gentle simmer. Crack each egg into a separate ramekin, then carefully slip them one at a time into the simmering water. Cook for 3 minutes, then use a slotted spoon to transfer them to the ice bath. c. In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the red bell pepper and zucchini, cooking until just tender, about 5 7 minutes. d. Stir in the cooked quinoa, green onions, cilantro, roasted cashews, soy sauce or tamari, lime juice, fish sauce (if using), Thai red curry paste, salt, and pepper to taste. Cook for 3 4 minutes until heated through and well combined. e. In a non stick pan, heat the remaining coconut oil over medium low heat. Gently slide the poached eggs onto the quinoa mixture in the skillet, spooning some of the mixture over each egg to cover. Cook for 1 2 minutes until heated through and egg whites are set.

Chef’s Insight

Using gluten-free soy sauce or tamari adds an authentic Thai flavor to this dish while being safe for those with gluten sensitivities.

Notes

This recipe is both gluten-free and dairy-free, making it suitable for many dietary restrictions.