Vegetable ‘Fried’ Quinoa
After dining out for 3 meals a day for an entire week, I don’t care if I ever eat out again. Unless you were thinking about taking me out for that key lime pie…I could go out again for that. The first thing on my to-do list today was to go to Publix and stock up on some veggies and fruit for the week. You know you’ve eaten poorly when your body is actually craving something green (key lime pie not counting).
Tonight, I created a healthier version of vegetable fried rice. I used quinoa instead of rice and threw lots of veggies into this protein packed dish. The final result? Vegetable ‘Fried’ Quinoa – a.k.a. the best thing I’ve eaten in a week (key lime pie not counting).
I really love fried rice from a local Japanese restaurant, but I honestly think this dish is just as good…if not better.
Want to know what else I love? I really love leaving a messy hotel room in the morning and knowing when I arrive back in the evening, everything will be neat and orderly. I also love eating a meal and knowing I don’t have to do dishes when I’m finished. But you know what I love even more? I love being in my own kitchen and knowing exactly what is going into my meals and eventually into my body. I love leaving for work and knowing that when I arrive home a crazy dog will greet me at the door with a wagging tail and toy.
I guess what I’m trying to say is, sometimes it just takes a few days away to remind us that there’s truly no place like home.
Vegetable Fried Quinoa
- 2 tablespoons yogurt butter
- 1 tablespoon vegetable oil
- 2 eggs
- 1 teaspoon minced garlic
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 red pepper, diced
- 1/2 sweet onion, diced
- 1 cup quinoa
- soy sauce, to taste
- salt and pepper, to taste
Cook quinoa according to package directions. Transfer cooked quinoa into a bowl and store in freezer for 10 minutes.
While the quinoa is chilling, lightly scramble the 2 eggs in a greased pan (I used the same pan from the quinoa
because I’m lazy). Transfer cooked eggs onto a plate.
Next, add yogurt butter, oil, garlic, and the onion & pepper to the same pan. Allow the veggies to simmer on medium heat for approximately 5 minutes. Once they appear to be slightly cooked, add in the frozen peas and corn and continue cooking for another 5 minutes.
Finally, add in the cooked eggs, quinoa and a dash of soy sauce (I would start out using about 2 tablespoons of soy. Taste your dish and add more if needed). Stir mixture and allow it to sit over medium heat for approximately 2-3 minutes.
Season with salt and pepper and serve!
You could serve this up as a side dish, or throw some chicken/shrimp into the mix and make a complete meal out of it. The possibilities are endless, people!
Wouldn’t life be just perfect if we could leave our house in a state of disaster in the mornings and come home to a neat and orderly home and a happy dog and not have to do dishes? Oh wait, I think I just described the life of a husband.