This super simple quinoa and vegetable stir fry makes everything right with the world again.
So I've been eating a lot of cheese. Like, A LOT OF CHEESE. Amounts that I don't care to share, discuss or reveal. But it's not of this world.
My husband, on the other hand, isn't a cheese eater. AH. KNOW.
Well, the disgusting truth and reality hit me yesterday and I knew I needed to take a break from it. The cheese, not the husband.
So, I made a super simple quinoa and vegetable stir fry with eggy strips and scallions and soy sauce – and all was well in the world again. Even got a high-five from le hubs.
Leeeeet's make her!
Start by cooking your quinoa in a small sauce pan. You'll see little spirals after about 20 minutes. Taste it. Done!
Then just beat a couple of eggs and pour them into a skillet and let them cook in a thin layer. Isn't that neat? You don't even have to flip them!
After you remove the eggs, you'll sauté some onions, garlic and mushrooms. Mmmmm. Love it love it love it love it. Love it.
Then add a bag of thawed Green Giant veggie steamers! And some corn. I added corn because I'm wild like that. Let it all cook a few a minutes.
Now stir in your cooked quinoa, along with a couple teaspoons of soy sauce. Taste it. Need more salt or pepper? Do yo' thang.
Then you just serve it with the sliced egg strips and scallions! ANDDD sriracha sauce because that's the stuff life is made of.
Now Bev wants cheese. Of course. For more musings, visit her blog Bev Cooks and her Tablespoon profile.