Quinoa veggie fried rice

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 372.8

Total Fat: 4.0 g
Cholesterol: 0.0 mg
Sodium: 752.3 mg
Total Carbs: 20.8 g
Dietary Fiber: 5.6 g
Protein: 6.3 g

View full nutritional breakdown of Quinoa veggie fried rice calories by ingredient

Minutes to Prepare: 15

Number of Servings: 4

Ingredients

Olive Oil, 1 tbsp

Garlic, 2 cloves minced

Onions, raw, 1 large chopped

Mushrooms, fresh, 2 cup, pieces or slices

Broccoli, fresh, 1 cup, chopped

Zucchini, sliced

Yellow Sweet Corn, Frozen, 0.5 cup kernels

Peas, frozen, 0.5 cup

Carrots, raw, 1, chopped

Quinoa, 3 cup cooked

Ginger, ground, 1 tsp

Soy Sauce, 3 tbsp

*Green Onion (fresh-2 stalk),

*Chili Garlic Sauce, Sriracha, .to taste

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 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.

Serving Size: 4-6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user AUTUMNESF.