Quinoa Veggie "Fried Rice"

• Vegetarian
• Gluten free

• Produce

  • 1 head Broccoli
  • 2 Carrots
  • 1/2 cup Corn, frozen
  • 2 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 2 Green onions
  • 8 oz Mushrooms
  • 1 Onion, small
  • 1/2 cup Peas, frozen
  • 1 Zucchini

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 3 tbsp Soy sauce
  • 1 Sriracha

• Pasta & Grains

  • 3 cups Quinoa, cooked

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on damndelicious.net

Description

Ingredients

• 2 tablespoons olive oil, divided
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 1 head broccoli, cut into florets
• 1 zucchini, chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 carrots, peeled and grated
• 3 cups cooked quinoa
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 2 green onions, sliced
• Sriracha, for serving

Directions

• 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. 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. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes. Stir in green onions and eggs. Serve immediately, drizzled with Sriracha, if desired.