Quinoa Veggie “Fried Rice”

Ingredients

• Quinoa

  Uncooked

  2 cup or 340g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Broccoli

  Raw

  1 stalk or 151g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Corn

  Yellow, whole kernel, frozen, microwaved

  ½ cup or 71g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Carrots

  Raw

  2 medium or 122g

• Ginger root

  Raw

  1 tbsp or 6g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

Directions

1. Prepare quinoa as per package directions. Set aside.
2. 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.
3. 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 have become translucent, about 4-5 minutes.
4. Add mushrooms, broccoli, and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
5. Add corn, peas, carrot,s and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
6. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
7. Stir in green onions and eggs.
8. Serve immediately and enjoy! Inspired by: http://damndelicious.net/2012/10/19/quinoa-veggie-fried-rice-and-a-giveaway/

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