Friday, December 28, 2012

Vegetable & Quinoa ‘Fried Rice’

Have you heard of quinoa? yeah? Ok, but have you TRIED it?

Quinoa is A-mazing! It's a grain, no it's a protein, no it's BOTH! Quinoa is a super grain and it is a complete source of protein. You see other plant proteins like beans need a carb to complete the 9 amino acids for the human body to process. BUT quinoa, this amazing little grain, has all 9 in itself. 

So if you would like to try a great quinoa recipe, here you go!

I came across it on Pinterest, of course, and I just love it!(originally from Here)

Quinoa Veggie "Fried Rice"(full recipe at the end of post)

Beat 2 eggs in a bowl then in a large skillet fry until cooked through. (not pictured) Place aside to let cool. Also cook your quinoa, most packages will have the directions on them.

Then over medium high heat add garlic and onion and cook until onion becomes transparent. 

Add mushrooms, broccoli and zucchini and cook about 3-4 minutes until tender. Be sure to stir constantly.


Add corn, peas, carrots and quinoa. Cook for another 2 minutes or so. 


Add ginger and soy sauce and mix thoroughly. Allow to cook a little longer until heated through. And lastly stir in the green onions and eggs. 


I doubled the recipe this particular time and...well...I kinda made a mess. :-D Oops.


So go try it. I think you'll like it! It's a great healthy recipe for starting your New Years resolutions and losing those holiday pounds!

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Quinoa Veggie “Fried Rice”:
Yields 4-6 servings
  • 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 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.

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