Quinoa Veggie “Fried Rice”
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian, American, Vegetarian
Quinoa Veggie “Fried Rice”
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Quinoa is a wonderful substitute in this protein-packed veggie “fried rice”!
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Ingredients
- 2 tablespoons olive oil divided
- 2 egg beaten, large
- 2 cloves garlic minced
- 1 onion diced, small
- 8 ounces mushrooms sliced
- 1 broccoli cut into florets, head
- 1 zucchini chopped
- ½ cup corn frozen
- ½ cup peas frozen
- 2 carrot peeled and grated
- 3 cups quinoa cooked
- 1 tablespoon ginger grated fresh
- 3 tablespoons soy sauce
- 2 green onions sliced
- sriracha for serving
Instructions
- 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.
- 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.
- 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, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
- Stir in green onions and eggs.
- Serve immediately, drizzled with Sriracha, if desired.
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