Quinoa is a wonderful substitute in this protein-packed veggie “fried rice”!
Ingredients
2tablespoonsolive oil, divided
2large eggs, beaten
2clovesgarlic, minced
1small onion, diced
8ouncesmushrooms, sliced
1head broccoli, cut into florets
1zucchini, chopped
½cupfrozen corn
½cupfrozen peas
2carrots, peeled and grated
3cupscooked quinoa
1tablespoongrated fresh ginger
3tablespoonssoy sauce
2green 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.