Quinoa Fried Rice

This is one of those recipes that I have had "pinned' for years and finally tried.  It is such a simple, healthy and delicious recipe.  The kids love it and is now a weekly dinner staple.  I have taken a few different recipes and adapted them to make this version.  And you can definitely add more of your favorite veggies, I am thinking mushrooms, broccoli and snap peas would also make a great addition. 

You will need:

1 c quinoa

2 c water or chicken broth

2 eggs, lightly scrambled 

2 Tbs olive oil

1/2 onion, chopped

2 garlic cloves (minced)

1 tsp fresh (minced) ginger

4 scallions, chopped

1 c frozen peas

2 carrots, finely chopped

2 Tbs Soy sauce

1 Tbs Terryaki sauce

1 tsp Sesame oil

*can add frozen mixed vegetables or your favorite fresh.  I have done broccoli and green beans. If you are crunched for time, frozen mixed work really well! 

1. Cook the quinoa: Place 1 cup rinsed quinoa in a pot with 2 cups liquid (either chicken broth or water).  Bring to a boil and then cover and simmer for 12-15 minutes or until liquid is absorbed.  Chill in the refrigerator for at least one hour.

2. Heat a skillet or wok with 1/2 Tbs olive oil and cook eggs until scrambled, about one minute.  Remove eggs and set aside. 

3. Add rest of olive oil to the pan and sauté onions for about 2 minutes or until tender.

4. Add  garlic, veggies, 2 scallions and ginger and cook for 3 more minutes, stirring frequently. 

5. Add quinoa and cook for another minute.

6. Add soy sauce, teriyaki, and sesame oil and stir well to blend.

7. Add scrambled eggs and stir.

8. Sprinkle with remaining scallions.