Quinoa veggie ‘fried rice’

Trade white rice for healthy quinoa in this take on Chinese fried rice.

Quinoa veggie “fried rice” recipe

Serves 4-6

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 sauce, for serving

Directions:

1. 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.
2. 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.
3. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
4. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
5. Add ginger and soy sauce. Toss gently to combine. Cook, stirring constantly, until heated through, about 2 minutes. Stir in green onions and eggs.
6. Serve immediately, drizzled with Sriracha sauce, if desired.

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