Quinoa Veggie “Fried Rice”

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 small or 70g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Broccoli

  Raw

  2 cup chopped or 182g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  ½ cup or 82g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Carrots

  Raw

  2 medium or 122g

• Ginger root

  Raw

  1 tbsp or 6g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Sauce, hot chile, sriracha

  2 tsp or 10g

Directions

1. Prepare quinoa according to package instructions.
2. In a medium skillet, heat half of the olive oil over low heat. Add the beaten eggs and cook until set, about 2-3 minutes per side, flipping once. Cool and dice into small pieces.
3. Heat the remaining olive oil in a large skillet or wok over medium-high heat. Add minced garlic and diced onion, cooking until the onion is translucent, about 4-5 minutes.
4. Add mushrooms, broccoli, and zucchini, stirring constantly until the vegetables are tender, about 3-4 minutes.
5. Stir in corn, peas, carrots, and cooked quinoa, cooking until heated through, about 1-2 minutes.
6. Add ginger and soy sauce, tossing gently to combine. Cook until heated through, about 2 minutes.
7. Stir in scallions and diced eggs. Serve immediately with sriracha to taste.