Veggie and Grain Night: Quinoa Veggie "Fried Rice"

Boy, it's been a while since I've shared a recipe here. I've been cooking (promise.)! Lately, I've had been using a self-made template to create our weekly dinner menu. Instead of having a free-for-all with each day, I've decided to incorporate certain menu themes weekly. So, each week we have a slow cooker night, an egg night, pizza night, salad night, and a veggie and grain night. I leave two nights open for going out, leftovers, or recipe inspirations. And, with this type of template, I have direction in the menu planning, but can also be as creative as I want to be.


Last week, for our veggie and grain night, I made quinoa "fried rice". I love fried rice- it's usually one of my choices when we order out for Chinese food- there's just something about the way the flavors meld together to create a perfectly satisfying dish, but, I don't often make it because it doesn't seem that healthy. Using quinoa instead of rice, however, boasted the protein and reduced the carbohydrates, creating a perfectly satisfying AND healthy dish.

Quinoa Veggie "Fried Rice" adapted from Damn Delicious


INGREDIENTS 2 tablespoons olive oil, divided 2 large eggs, beaten 2 cloves minced garlic 1 small onion, diced 8 ounces sliced cremini mushrooms 1 head broccoli, cut into florets 1 zucchini, chopped 1/2 cup frozen peas 3 cups cooked quinoa 1 teaspoon grated ginger 3 tablespoons soy sauce 2 green onions, sliced Sriracha, for serving

DIRECTIONS Heat 1 tablespoon olive oil in a medium skillet over low heat. Pour in eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large pot over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 3 minutes.

Add mushrooms, broccoli, zucchini, and peas. Cook, stirring constantly, until vegetables are tender, about 10-15 minutes.

Add cooked quinoa. Cook, stirring constantly, until heated through, about 2-3 minutes.

Add ginger and soy sauce, and gently toss to combine. Cook, until heated through, about 2 minutes.

Remove from heat. Stir in green onions and eggs.

Serve immediately, drizzled with Sriracha hot sauce, if you like it spicy.