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Quinoa & Veggie “Fried Rice”

by Robin Broadfoot

Inspired by damndelicious.net

Ingredients

for 4 servings

  • 1 cup
    quinoa, uncooked (170 g)
  • 2 tablespoons
    vegetable oil
  • 1 tablespoon
    garlic, minced
  • 1 tablespoon
    ginger, minced
  • 8 oz
    mushroom (225 g)
  • 12 oz
    broccoli floret (340 g)
  • 2 medium carrots, sliced
  • 1 cup
    pea (150 g)
  • 2 eggs
  • 4 tablespoons
    reduced sodium soy sauce
  • 2 cups
    water (470 mL)

Garnish

  • 2 scallions, sliced

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Preparation

  1. In a medium pot, cook quinoa according to package instructions in 2 cups of water. Once cooked, fluff with a fork, then set aside.
  2. In a large pan, heat oil, then sauté garlic and ginger until fragrant.
  3. Add mushrooms, broccoli, and carrots. Stir until vegetables are tender.
  4. Return cooked quinoa to the pan. Add peas and stir until well-mixed.
  5. Create a space in the middle of the pan, add the eggs and scramble. Once the egg is cooked, stir it in with the rest of the dish.
  6. Add the soy sauce and give the dish a final stir. Serve while hot. Garnish with sliced scallions (optional).
  7. Serve while hot. Garnish with sliced scallions (optional).
  8. Enjoy!
 

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