Quinoa Fried Rice

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 small or 70g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ½ cup kernels or 82g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Carrots

  Raw

  2 medium or 122g

• Quinoa

  Cooked

  3 cup or 555g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Onions

  Young green, tops only

  2 stalk or 24g

• Sriracha Sauce

  Trader Joe's

  10g

Directions

1. Prepare quinoa as per package directions.
2. 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.
3. 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.
4. Add broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
5. Add corn, peas, carrots, and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
6. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
7. Stir in green onions and eggs.
8. Serve immediately, drizzled with Sriracha, if desired.

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