Quinoa “Fried Rice”

I recently figured out how to make quinoa so that it doesn’t taste like cardboard and I can’t stop eating it! But this particular recipe is my new obsession. As a child fried rice was one of my favorite dishes and once I was older and moved out I made it often because it was quick and easy. This recipe replaces the rice with quinoa. If you are not familiar with quinoa, it’s a superfood that you should try. It is a complete protein, meaning that it contains all the essential amino acids, which is important for vegetarians.

Ingredients:

• 1 cup quinoa
• 1 1/2  c veggie broth
• 2 cloves of garlic, minced
• 1/4 onion, diced
• 1 c  green peas (microwave steamer bag is good)
• 1 c cooked, chopped carrots (I used baby carrots)
• 1 c corn
• 2 large eggs
• 1 tbsp milk
• 1 -2 tbsp oil
• salt & pepper to taste
• red pepper flakes (optional)

Directions:

• Rinse quinoa well. Add to a medium pot with veggie broth and bring to a boil. Lower heat and simmer covered for 20 minutes or until all the liquid is absorbed.
• Once the quinoa is cooked, heat oil in large saute pan until hot. Add onions and garlic, cook until the onions are soft.
• Whisk eggs with milk. Push the onions to one side in the pan and cook the eggs on the other side. Once the eggs are cooked (scrambled), add peas and carrots.
• Add quinoa and mix all together. Cook until warm.
• Add salt & pepper, and red pepper flakes (if you are using them) and mix well.
• Serve with soy sauce.

I serve this for dinner often and I always make a little extra for lunch the next day. My kids love it too! The last time we made it I added a few handfuls of bean sprouts and they provided a great crunch to the dish although the kids pushed them aside. No problem, more for me!

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