Quinoa veggie 'fried rice'
Sep 19, 2013
A healthier spin on Chinese take-out
Trade white rice for healthy quinoa in this take on Chinese fried rice.
Quinoa veggie "fried rice" recipe
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 sauce, for serving
In a medium skillet, heat 1 tablespoon olive oil over low heat. Add beaten eggs and cook about 2-3 minutes per side, flipping only once. Let cool, then dice into small pieces. Reserve.
In a wok or large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add garlic and onion. 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. Toss gently to combine. Cook, stirring constantly, until heated through, about 2 minutes. Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha sauce, if desired.
More Daily Flavor
Quinoa, black bean and corn salad Roasted mushroom quinoa risotto Arugula and quinoa salad