Once I started blogging again I also started using my real camera again. (That kind of goes hand in hand, doesn’t it?) And on the memory cards I found a bunch of pictures of this dish I made back in April and never wrote about. After looking at the pictures my first thought was, “Man, that looks so good!” and “I need to share this!” This recipe is filling, vegetarian and also super easy which is my favorite kind of recipe.
Recipe from Damn Delicious
– 2 tablespoons olive oil
– 2 large eggs, beaten and fried
– 2 cloves minced garlic
– 1 small diced onion
– 8 ounces sliced mushrooms
– 1 head broccoli, cut into florets (Or one bag of pre-cut florets)
– 1 chopped zucchini
– 1/2 cup frozen corn
– 1/2 cup frozen peas
– 2 peeled and grated carrots
– 3 cups cooked quinoa
– 1 tablespoon grated fresh ginger
– 3 tablespoons soy sauce
– 2 chopped green onions
– Sriracha, for serving
1. 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.
2. 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.
3. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
4. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
5. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
6. Stir in green onions and eggs.
7. Serve immediately, drizzled with Sriracha.
I think I omitted the carrots in making this but only because I didn’t have any. I may also add in some water chestnuts the next time this hits my weekly menu because I love that crunch.
Some awesome benefits of this recipe are that you only need two pots (one for the meal and one to pre-cook the quinoa) and you could probably buy most of the vegetables pre-chopped and save yourself some time in the kitchen. I personally like chopping veggies but sometimes I take the shortcut especially during weeknight meals.
The Quinoa Fried Rice was approved by the entire family! Sadie apparently wanted me to take a picture of her food when I was photographing the meal. Amazing how much she’s changed since last April!