Quinoa Fried Rice with Vegetables
Quinoa fried rice with vegetables is a 10-minute gluten-free vegetarian dinner with protein from quinoa and eggs and plenty of colorful vegetables.
Servings: 4 servings
Calories: 307kcal
Ingredients
- 1 tablespoon toasted sesame oil or coconut oil
- 1 - 2 garlic cloves minced
- 3 - 4 cups cooked quinoa chilled
- 1 16oz bag organic frozen veggies, any variety
- 2 large organic eggs
- 2 - 3 tablespoons gluten-free soy sauce
- 1/2 teaspoon ground ginger
Instructions
- Heat the oil and garlic in a large skillet or wok over medium-high heat, stirring until fragrant about 30 seconds.
- Add quinoa and veggies and cook until starting to soften and coated in flavoring, about 2 minutes. Push this mixture to the side of the pan and crack both eggs directly into the hot skillet. Scramble with a fork until cooked through. Stir into quinoa-veggie mixture.
- Pour soy sauce over pan, sprinkle with ginger and toss to combine, cooking for another minute or two until nice and hot. Taste and adjust seasonings accordingly.
- Serve immediately and enjoy!
Video
Nutrition
Calories: 307kcal | Carbohydrates: 46g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 361mg | Potassium: 523mg | Fiber: 8g | Sugar: 1g | Vitamin A: 5875IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 3.7mg