Quinoa Fried Rice

Being a Japanese Filipina halfsie, it’s programmed in my cells for me to consume a good amount of rice with each and every meal. However, being the rebel that I am, I’ve almost completely removed rice from my diet. Ok, perhaps it’s not out of rebellion… more like I noticed cutting out rice from my diet totally upped my energy levels.

Anyway, I’ve eliminated any possibility of rice-withdrawal by pretty much replacing rice with quinoa… including fried rice. And this stuff is pure deliciousness! Plus it’s healthy… and it won’t weigh you down!

Ingredients:

• 2 tablespoons olive oil, divided
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 1 head broccoli, cut into florets
• 1/2 cup corn (I used canned)
• 2 carrots, peeled and sliced
• 3 cups cooked quinoa
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 2 green onions, sliced

Instructions:

• Heat 1 tablespoon olive oil in medium skillet over low heat.
• Add eggs and fry until cooked through. Let cool and dice into small pieces.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat.
• Add garlic and onion and stir for about 4-5 minutes until onions have become translucent.
• Add mushrooms and broccoli. Stir constantly for about 3-4 minutes until vegetables are tender.
• Add corn, carrots, and quinoa. Stir constantly for about 1-2 minutes until heated through.
• Add ginger and soy sauce. Stir about 2 minutes until heated through.
• Stir in green onions and eggs.
• Serve immediately!

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Quinoa Fried Rice

Author GirlPlusFood.com

Ingredients

• 2 tablespoons olive oil divided
• 2 large eggs beaten
• 2 cloves garlic minced
• 1 small onion diced
• 8 ounces mushrooms sliced
• 1 head broccoli cut into florets
• 1/2 cup corn I used canned
• 2 carrots peeled and sliced
• 3 cups cooked quinoa
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 2 green onions sliced

Instructions

• Heat 1 tablespoon olive oil in medium skillet over low heat.
• Add eggs and fry until cooked through. Let cool and dice into small pieces.
• Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat.
• Add garlic and onion and stir for about 4-5 minutes until onions have become translucent.
• Add mushrooms and broccoli. Stir constantly for about 3-4 minutes until vegetables are tender.
• Add corn, carrots, and quinoa. Stir constantly for about 1-2 minutes until heated through.
• Add ginger and soy sauce. Stir about 2 minutes until heated through.
• Stir in green onions and eggs.
• Serve immediately!