QUINOA VEGGIE “FRIED RICE” #dinner #rice #noodle #healthyfood #recipes

November 06, 2019

Quinoa is a superb substitute in this protein-stuffed veggie "singed rice"!

It has such a significant number of astonishing medical advantages with it's plenitude of protein, unsaturated fats and basic nutrients and minerals, and it even lessens the danger of cardiovascular infection and malignant growth (as per Eat to Defeat).

Besides, I love its flavor! It worked so well in this "singed rice" dish, merging so perfectly together with every one of the veggies. Besides, the sprinkled Sriracha was only the what tops off an already good thing!

Also try our recipe : Crispy Chicken with Italian Sauce and Bowtie Noodles #noodle #sauce #soup #healthydinner #easy

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 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 tablespoon grated fresh 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. Add 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 skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes.
Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha, if desired.

Source : bit.ly/32nTAyP