Looking to incorporate more protein into Meatless Monday? Try 24 Carrot Life’s Veggie Quinoa Fried “Rice” tonight. Swapping white rice for quinoa makes this take-out favorite more filling and nutritious.
Ingredients for servings
0.5 cup uncooked Quinoa
1 cup Water
3 large Eggs whisked
1 tablespoon Olive or Sesame Oil
1 cup White Onion chopped or sliced
1 cup shredded Carrots
2 large cloves Garlic
1 cup Frozen Peas
0.5 cup Frozen Corn
3 tablespoons Reduced Sodium Soy Sauce
0.5 teaspoon Pepper
0.25 teaspoon ground Ginger Powder 1 teaspoon finely chopped Fresh Ginger
to taste Cayenne Pepper optional
to taste Siracha optional
to taste Red Pepper Flakes optional
Cook quinoa in 1 cup water according to package instructions.
Scramble the eggs in a non-stick large pan over low heat. Slice into strips, squares or scrambled bits. Set aside.
Add oil to a large pan and heat over medium heat. Once hot, add onion, carrots and garlic, and cook until soft and transcluscent. Add peas and corn next and heat until warm throughout.
Add the quinoa and scrambled egg to the pan and mix to combine.
Add soy sauce and spices, and stir to combine. Serve warm and store in an airtight container in the fridge for up to one week.