QUINOA VEGGIE “FRIED RICE”

Quinoa is a wonderful substitute in this protein-packed veggie “fried rice”!

It has so many amazing health benefits with its abundance of protein, unsaturated fats, and essential vitamins and minerals, and it even helps to reduce the risk of cardiovascular disease and cancer (according to Eat to Defeat).

Plus, I love the taste of it! It worked so well in this “fried rice” dish, melding so beautifully together with all the veggies. Plus, the drizzled Sriracha was just the icing on the cake!

We’ll start by sweating out some garlic and onion for about 5 minutes or so.

Then we’ll add in our mushrooms, broccoli, and zucchini, letting them get nice and tender.

Next goes in the corn, peas, carrots and quinoa.

Once that’s heated through, we’ll stir in the ginger and soy sauce.

And finally, we’ll add in the green onions and diced eggs (for the chopped eggs, you can fry two beaten eggs over low heat until completely cooked through).

INGREDIENTS

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

INSTRUCTIONS

• Heat one 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 the remaining one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add garlic and onion, and cook, stirring often, until onions have 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.