Quinoa Fried Rice

This recipe is a great way to clean out your veggie drawer, or use up frozen veggies. I use green beans, peas and carrots and onion. Yum!!! Get creative with it.

Photo By:
www.peasandcrayons.com

1 cup quinoa
1.5 cups water

2-4 tsp low sodium soy sauce
1-2 cloves of garlic, minced
1/8 tsp garlic powder [oh yes, I love my garlic! adjust to taste <3]
1 cup of frozen or fresh veggies such as peas, carrots, and onion
1-2 large eggs, optional
oil, butter, or earth balance for sauteeing [I typically reach for the butter]
S+P to taste



First cook your quinoa. If you've never made quinoa, there are some great instructions here, where I found this recipe in the first place!

If, however, you are a quinoa pro, cook away--rinse and drain the quinoa, toast it, and add water and, if you want, some bouillon or a dash of salt. While its cooking, prep your veggies! Any combo of veggies, frozen or fresh will work. Saute fresh veggies in a frying pan until tender. You'll saute your garlic too but add it towards the very end to prevent burning. Add any frozen veggies with the garlic. Push the veggies to one side of the hot pan and crack your eggs on the other side and scramble. If your using a non-stick pan, you might want to add a teeny bit of butter or oil to the pan before cracking the eggs. Let cook a bit before scrambling.

When the quinoa is done, add a sprinkle of garlic powder, fluff, and toss quinoa into the pan with the veggies and egg. Next add your soy sauce. Season with salt and pepper to taste and pan fry for a few minutes. Serve hot and garnish with parsley and sweet chili sauce if you'd like.