Egg Fried Quinoa

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This meal is healthy, really tasty and flavourful and most importantly, quick! – Those are words you want to hear right? This is a great mid-week dinner that is really quick to make and is a great way to use a lot of vegetables at once.

I love vegetables, our fridge is always full of them. So I like to make stirfrys and egg fried rice dishes. Lately I’ve been making a veggie-packed egg fried rice with quinoa instead!

Start with a cup of uncooked quinoa, onion, garlic and whatever vegetables you have laying around. Step one is to get the quinoa cooking. For quinoa, 1 cup uncooked quinoa needs to be cooked in 2 cups of water. While I was boiling the water for the quinoa, I decided to throw in a vegetable broth bouillon cube – such a great decision, it added so much extra flavour to the dish.

Quinoa cooks similar to rice; bring the water/broth to a boil, add the quinoa, reduce heat to a simmer and cook for 15 minutes or until fluffy and tender. At this point, drain out any extra liquid, but don’t rinse it – keep all that broth-y goodness in there.

Next chop up your vegetables, onion and garlic and fry it in a frying pan with olive oil until soft, about 10 minutes. You can also add grated ginger as well! It keeps very well in the freezer, I just break a piece off and peel/mince while frozen when needed.

Side note: I hate using a cheese grater to grate anything. So for the carrots I peeled the skin, discarding it and then just kept peeling the carrot until I got to the core, then I piled the pieces up and roughly chopped with a knife.

Next beat two eggs in a bowl and add to the pan. As you can see, I moved the vegetables off to the side to give it room to cook. Now would be the time to season it [pepper, Mrs. Dash, salt; although easy on the salt – soy sauce has tons].

Once the eggs are cooked, add the cooked and drained quinoa into the frying pan. Lastly add soy sauce until well coated.

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This recipe is great! It’s quick, easy, delicious, HEALTHY and vegetarian [unless you decide to add chicken]. It makes for a great mid-week ‘I’m just too busy for this’ dinner. Let’s keep those New Year’s resolutions alive and well!

This time pictured above [I make it a lot], I used half a large zucchini, sliced mushrooms, shredded carrots and spinach wilted at the end!

Enjoy!


RECIPE

Egg Fried Quinoa

Prep time: 5-10 minutes
Cook time: 15-20 minutes
Yields: 2-4 Servings

Ingredients

  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 inch “nob” of ginger, peeled and chopped [optional]
  • 1 cup quinoa in 2 cups water/ vegetable broth [highly recommend using broth]
  • 2 eggs
  • soy sauce until coated [about ¼ – ⅓ cup]
  • salt and pepper to taste [go easy on the salt, there’s lots in the soy sauce]

Add any vegetables you want! Here are some possibilities I’ve done:

  • 1.5 zucchinis, quartered and sliced
  • 2 carrots, chopped
  • Good large handful of green/yellow beans, chopped
  • 2 tomatoes, diced

OR

  • Half a large zucchini, quartered and sliced
  • large handful of sliced mushrooms
  • 1-2 shredded carrots
  • handful of spinach at the end

Directions

  1. Cook 1 cup quinoa in 2 cups vegetable broth, in the meantime chop and dice all your vegetables.
  2. Next heat olive oil and cook onions, garlic, ginger and chopped vegetables over medium heat in a frying pan.
  3. Once soft, add two beaten eggs and season with salt, pepper etc.
  4. Once eggs are cooked, add the cooked and drained [not rinsed] quinoa and mix to combine.
  5. Add the soy sauce and serve!
  6. Enjoy!

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