Today’s lunch is some left over Quinoa Veggie “Fried Rice” that I made on the weekend. And if you have been on our urbanbushbabes facebook or instagram then you know I recently became a vegetarian :). This was an easy transition for me because I have been eating mostly vegetarian dishes for the last 2 years and decided just to finally go all the way! This means you guys will be getting lots of yummy vegetarian recipes from me! Here is one that my family loves and it makes for great left overs.

Benefits of Quinoa: Quinoa is one of the most protein-rich foods we can eat, it’s a complete protein contaning all 9 essential amino acid, contains almost twice as much fiber as most other grains, contains lysine, iron, rich in magnesium, high content of magnesium, and riboflavin (B2).

Quinoa Veggie “Fried Rice” via damndelicious

Yields 4-6 servings

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 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.

***Pictures taken by me :)