Alkaline Vegetable quinoa fried rice style Dr. Sebi approved

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and lower in sodium.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a cost-effective protein alternative.

sesame oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Heat toasted sesame seed oil in a skillet over medium-high heat, about 2-3 tablespoons.

Add about half a cup of diced red onions to the skillet.

Add tri-colored peppers to the skillet, cooking for about 5 minutes.

Add about half a cup to a cup of portobello mushrooms to the skillet.

Add about a fourth cup of chopped kale to the skillet.

Add about a fourth cup of shredded butternut squash to the skillet.

Season the mixture with about a teaspoon each of oregano and basil, and about half a teaspoon of sea salt; stir well.

Add about 1 to 2 cups of pre-cooked quinoa to the skillet; mix thoroughly.

Add about a tablespoon of coconut aminos as a soy sauce substitute; adjust to taste.

Add about a tablespoon of onion powder to the mixture; stir well.

Add chives to the skillet halfway through cooking for a crunchy texture; mix well.

Reduce heat and let the mixture simmer on low for about 5 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens