Friday Dish / Body Wise / Eat this not that 7/15/16

Posted at 11:27 AM, Jul 15, 2016
and last updated 2016-07-22 06:29:30-04

Quinoa Veggie "Fried Rice"



  • 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, for serving


  • 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.