MENU
  • Pinterest
    93
  • Print
    141
  • Save
    74
  • Facebook
    10
  • Email
    25

Fried Rice Quinoa

  • Prep 20 min
  • Total 50 min
  • Servings 4

Lots of whole grains for your face! MORE + LESS -

Bev Cooks
October 14, 2016

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
ounces baby bella mushrooms, rinsed and sliced
2
pinches coarse salt
1
(11 ounce) bag frozen healthy colors market blend vegetables
1/2
cup frozen corn, thawed
2
teaspoons soy sauce
2
scallions, sliced
2
teaspoons sriracha, for serving

Steps

Hide Images
  • 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.
 

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
238.2
% Daily Value
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.
More About This Recipe
  • 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. 

    Actually...

    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.

    Yums!

    Now Bev wants cheese. Of course. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

© 2017 ®/TM General Mills All Rights Reserved

Comment