Quinoa Veggie “Fried Rice”
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 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
- ½ cup frozen corn
- ½ 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, for serving
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Preparation
Step 1
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.
Step 2
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.
Step 3
Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Step 4
Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
Step 5
Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
Step 6
Stir in green onions and eggs.
Step 7
Serve immediately, drizzled with Sriracha, if desired.
Step 8
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Chef's notes
Quinoa is a fantastic substitute for rice in this dish, providing a protein-packed alternative.
Sriracha is a key ingredient for adding spice and flavor to the dish.
