Quinoa Veggie “Fried Rice”

By MaryEllen

'Quinoa has so many amazing health benefits with it’s abundance of protein, unsaturated fats and essential vitamins and minerals. It worked well in this “fried rice” dish, melding so beautifully together with all the veggies.' Like any stir fry, the trick is always having everything ready before beginning and then it moves along quickly. By Damn Delicious!

Ingredients

• 2 tablespoons olive oil, divided
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 1 head broccoli, cut into florets
• 1 zucchini, chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 carrots, peeled and grated
• 3 cups cooked quinoa
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 2 green onions, sliced
• Sriracha, for serving

Preparation

Step 1

Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes. Add mushrooms, broccoli and zucchini.

Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots and quinoa.

Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce, and gently toss to combine.

Cook, stirring constantly, until heated through, about 2 minutes. Stir in green onions and eggs.

Serve immediately, drizzled with Sriracha, if desired.

4-6 servings