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Quinoa Veggie “Fried Rice”

Quinoa is a wonderful substitute in this protein-packed veggie “fried rice”!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian , American , Vegetarian

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
  • 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

Instructions

    Cup of Yum
  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.
  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.
  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, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
  6. Stir in green onions and eggs.
  7. Serve immediately, drizzled with Sriracha, if desired.