Quinoa Chaufa with Mixed Vegetables

Ingredients

• Quinoa

  Uncooked

  ¾ cup or 128g

• Broccoli

  Flower clusters, raw

  227g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  2 tbsp or 12g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Hoisin sauce

  Ready-to-serve

  1 tbsp or 16g

• Cooking Spray w/ Olive Oil

  2 servings or 8g

Directions

1. In a median saucepan, stir together the quinoa, 1/2 tsp salt and 1 1/2 cups water. Bring to a boil over medium-high, then cover, reduce to low and cook without stirring until the qunioa absorbs the liquid, 13 to 15 minutes. Remove the pan from the heat, drape a kitchen towel across the top. Let stand for 10 with minutes.
2. In a 12-inch nonstick skillet over medium-high, heat 1 tbsp oil until barely smoking. Add the broccoli and cook, stirring just once or twice, until beginning to char at the edges, 2 to 3 minutes. Add the bell pepper, ginger, garlic, and a 1/2 tsp pepper. Cook, stirring occasionally, until the vegetables are lightly browned, 3 to 5 minutes
3. Stir in the quinoa, then distribute the mixture in an even layer. Cook without stirring until your hear crackling and sizzling, about 30 seconds. Stir, distribute again in an even layer and cook until you once again hear crackling and sizziling, about another 30 seconds.
4. Push the mixture to one side of the skillet. Add the remaining 1 tbsp oil to the clearing and heat until shimmering. Add the eggs to the clearing and cook, stirring just the eggs, until set but still glossy and shinny, 20 to 30 seconds. Now stir the eggs into the quinoa mixture, breaking them into small bits.
5. Add the soy sauce and hoisin; cook, stirrring, unti lthe skilled is dry and the chaufa is sizzling, about 2 minutes. Off heat, stir in the scallion greens (if using), then taste and season with salt and pepper.

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