Description
A quick and nutritious dish featuring fluffy quinoa and colorful vegetables, perfect for busy weeknight dinners.
Ingredients
Scale
- 1 cup quinoa (2 1/2 – 3 cups cooked quinoa)
- 2 cups water (or chicken stock)
- 1 1/2 Tbsp coconut oil (divided)
- 2 eggs
- 1/2 chopped onion
- 2 garlic cloves (pressed)
- 2 cups frozen vegetable mix (thawed; carrots, peas, corn, green beans)
- 3 scallions (chopped)
- 1/2 tsp fresh ginger (minced; or 1/4 tsp dry)
- 1/4 tsp red pepper flakes (optional)
- 2–3 Tbsp soy sauce
- 1 Tbsp stir fry sauce or teriyaki
- 1 tsp sesame oil
Instructions
- Cook the quinoa: Rinse the quinoa 2-3 times with cold water. In a deep skillet, combine the water (or chicken stock) and quinoa, bringing it to a boil. Reduce to a simmer and cook until the liquid is absorbed. Fluff with a fork and chill for at least 1 hour.
- Start with the eggs: Heat a wok over high heat and add 1/2 Tbsp coconut oil. Crack in the eggs and scramble until cooked. Transfer to a plate.
- Sauté the vegetables: Add the remaining coconut oil and chopped onion to the wok. Sauté for 1 minute.
- Add the garlic, mixed vegetables, half of the scallions, minced ginger, and red pepper flakes. Cook for 3 minutes, stirring often.
- Combine with quinoa: Add the cooked quinoa and the remaining coconut oil, stir-frying for 1 minute.
- Finish with flavor: Pour in the soy sauce, stir fry sauce, and sesame oil. Stir to coat everything.
- Add eggs and garnish: Gently fold in the scrambled eggs and top with remaining scallions.
Notes
Feel free to swap in different proteins or veggies to customize the dish to your liking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 180mg