Looking for a twist on your traditional stir-fry flavors? This recipe incorporates the airy texture of quinoa for a unique take on an old favorite. With a plethora of different ingredients such as peas, eggs, onions, carrots, and more, this dish is a veritable rainbow of nutrition.
In 30 minutes or less, you can churn out this simple but delicious recipe for a satisfying lunch or dinner. Plus, with the protein-packed power of quinoa thrown in, this dish will keep you and your family stocked full with fuel for an action-packed week. If you aren’t so keen on the vegetarian option, go ahead and throw in some grilled shrimp or diced chicken for a meal your family will come back to again and again.
Prep time: 5 minutes
Cook time: 25 minutes
Yield: 5 servings
Serving size: 1 cup
Ingredients
- 1 cup quinoa, pre-rinsed
- 2 cups reduced-sodium chicken broth (or vegetable broth, to make vegetarian)
- 2 tsp extra virgin olive oil
- 1 tsp sesame seed oil
- 1 cup carrots, diced
- ½ cup green onions, minced
- 2 cloves garlic, minced
- ½ cup frozen peas, thawed
- 2 eggs, beaten
- Kosher or sea salt to taste
- 2 Tbsp reduced-sodium soy sauce
Instructions
- In a large saucepan, add quinoa and broth, bring to boil, cover, then reduce heat to a simmer. Cook until liquid had been absorbed, about 15 minutes.
- Meanwhile, in a large skillet, heat oils on medium-low heat. Add carrots and green onion, cover and cook until tender, approximately 8 minutes. Add garlic, then cook one additional minute.
- Once quinoa is cooked, stir in carrot mixture and peas. Cook until heated through, about 3 to 4 minutes.
- In the same skillet, add eggs and scramble. Combine eggs with quinoa mixture. Add soy sauce and stir. Cook for 1 more minute. Serve!
Nutrition Information
Per Serving (1 cup):
Calories: 226
Fat: 7g
Carbohydrates: 29g
Fiber: 4g
Protein: 11g
Sugars: 6g
Sodium: 620mg
Vitamin A: 127%
Vitamin C: 11%
Calcium: 5%
Iron: 13%
WWP+: 6 points