Quinoa Veggie "Fried Rice"
Ingredients
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2 tablespoons olive oil, divided
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2 large eggs, beaten
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2 cloves garlic, minced
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1 small onion, diced
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8 ounces mushrooms, sliced
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1 head broccoli, cut into florets
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1 zucchini, chopped
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1/2 cup frozen corn
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1/2 cup frozen peas
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2 carrots, peeled and grated
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3 cups cooked quinoa
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1 tablespoon grated fresh ginger
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3 tablespoons soy sauce
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2 green onions, sliced
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Sriracha, for serving
Instructions
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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.
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Serve immediately, drizzled with Sriracha, if desired.
