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Prep 20min
Total50min
Servings4
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Ingredients
1/2
cup uncooked quinoa
2
teaspoons extra-virgin olive oil
2
eggs, beaten
1/3
cup chopped white onion
2
cloves garlic, minced
8
oz baby bella mushrooms, rinsed and sliced
2
pinches coarse salt
1
bag (11 oz) frozen mixed vegetables
1/2
cup frozen corn, thawed
2
teaspoons soy sauce
2
scallions, sliced
2
teaspoons sriracha, for serving
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Steps
1
Cook the quinoa in water in a small sauce pan until little spirals form, about 20 minutes. Drain and set aside.
2
Heat the oil in a large skillet over medium. Add the beaten eggs and let sit in a thin layer until cooked through, about 3 minutes. Remove from pan and cut into thin strips.
3
To the pan, add the onion and garlic (and a little more oil if needed); sauté until tender, 3 minutes. Add the mushrooms and continue to cook until the mushrooms are browned and tender. Add a pinch of salt.
4
Add the thawed veggies (including corn) and and cook until heated through and tender, 5 to 6 minutes.
5
Stir in the cooked quinoa, soy sauce and a few sliced scallions. Toss to combine. Taste it and season accordingly.
6
Serve with remaining scallions, egg strips and sriracha sauce.
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If you want to make quinoa fried rice during the week, save time by making a large batch of quinoa over the weekend, then it in an air-tight container in your refrigerator until ready to use.
If you’re not a fan of spice, leave off the sriracha and drizzle a sweet and sour sauce on top instead.
To make this recipe vegan-friendly, swap the eggs for slices of firm tofu.
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Nutrition Facts
Serving Size:1 Serving
Calories
238.2
Total Fat
7.0g
11%
Saturated Fat
1.4g
7%
Cholesterol
116.4mg
39%
Sodium
715.6mg
30%
Potassium
458.8mg
13%
Total Carbohydrate
24.0g
8%
Dietary Fiber
2.8g
11%
Sugars
2.2g
Protein
20.4g
% Daily Value*:
Vitamin C
8.10%
8%
Calcium
6.80%
7%
Iron
18%
18%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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