Quinoa Fried Rice!

This protein packed dish will curb your Chinese food cravings! Quinoa also keeps really well; prepare this on a Sunday and you’ll have a healthy & filling lunch to last for the upcoming week.

I am a huge fan of quinoa. It ranks up there with kale & you all know I loooooooove kale. Quinoa is high in protein and contains essential amino acids like lysine. It is gluten free and contains very little calcium. This makes quinoa a great option for people with celiac disease or who are lactose intolerant. And if all of that didn’t convince you… it is delicious in every way! 🙂

Okay, okay… give me the recipe already!

quinoa-fried-rice-erica-clarkson

Prep Time: 15 Mins      Cook Time: 15 Mins

Ingredients:

  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, peeled & minced
  • 1 small onion, diced
  • 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
  • 4 tablespoons low sodium soy sauce
  • 2 green onions, chopped
  • Sriracha, for serving

Here’s what you do:

  • Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 1-2 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, about 4-5 minutes.
  • Add 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.
  • In a small bowl mix ginger and soy sauce then add to wok, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
  • Stir in green onions and eggs.
  • Serve immediately!

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