Looking to incorporate more protein into Meatless Monday? Try 24 Carrot Life’s Veggie Quinoa Fried “Rice” tonight. Swapping white rice for quinoa makes this take-out favorite more filling and nutritious.
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Veggie Quinoa Fried “Rice”
Ingredients
- 1/2 cup uncooked Quinoa
- 1 cup Water
- 3 large Eggs, whisked
- 1 tablespoon Olive or Sesame Oil
- 1 cup chopped or sliced White Onion
- 1 cup shredded Carrots
- 2 large Garlic cloves, chopped
- 1 cup Frozen Peas
- 1/2 cup Frozen Corn
- 3 tablespoons Reduced Sodium Soy Sauce
- 1/2 teaspoon Pepper
- 1/4 teaspoon ground Ginger Powder or 1 teaspoon finely chopped Fresh Ginger
- Cayenne Pepper, Siracha or Red Pepper Flakes, optional and to taste
Directions
Cook quinoa in 1 cup water according to package instructions.
Scramble the eggs in a non-stick large pan over low heat. Slice into strips, squares or scrambled bits. Set aside.
Add oil to a large pan and heat over medium heat. Once hot, add onion, carrots and garlic, and cook until soft and transcluscent. Add peas and corn next and heat until warm throughout.
Add the quinoa and scrambled egg to the pan and mix to combine.
Add soy sauce and spices, and stir to combine. Serve warm and store in an airtight container in the fridge for up to one week.
Nutrition Information
Serves: 4 | Serving Size: approx. 3/4 cup
Per serving: Calories: 246; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 139mg; Sodium: 555mg; Total Carbohydrate: 30g; Dietary Fiber: 6g; Sugars: 6g; Protein: 12g
Nutrition Bonus: Potassium: 499mg; Vitamin A: 92%; Vitamin C: 22%; Calcium 6%; Iron: 15%
Katie is the author of 24 Carrot Life, a (mostly) healthy food blog with quick and simple recipes that show you can live a decadent food lifestyle while still keeping things simple, healthy, and based on whole foods. She works full-time at a non-profit and is based in Philadelphia, PA.
Photo courtesy of Katie Oberwager. Original recipe can be found on 24 Carrot Life.
