- Veggie Fried Quinoa
Veggie Fried Quinoa
Meal Tags: Dinner, Lunch, Make-ahead, One-pot
Dietary Tags: Dairy-free, Nut-free, Pescatarian, Vegetarian
- 1 cup quinoa
- 2 cups water
- 1 tbsp vegetable oil
- 1 yellow onion, finely diced
- 1 garlic clove, minced
- 1 cup frozen peas and carrots
- 1 cup broccoli florets, finely chopped
- 2 large eggs, beaten
- 2 tbsp soy sauce
- 2 tsp sriracha sauce (optional)
- 2 green onions, sliced
Cook the quinoa according to package directions.
In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, about 3 minutes. Add the garlic and cook for an additional 30 seconds. Add the frozen vegetables and broccoli florets and cook for another minute or until they are heated through.
Use a rubber spatula to push the vegetable mixture over to one side of the skillet. On the opposite side, add the eggs and scramble them, stirring constantly. Once the eggs are cooked, add the quinoa, soy sauce, and sriracha and toss everything until it is well combined. Cook for an additional 3 minutes.
Serve immediately or store in the refrigerator for up to 4 days.