4 Servings 20 min Cook
3 Cup Quinoa
2 Tbsp Olive Oil
2 Extra large Egg
2 Cloves, minced Garlic
1 Medium (2-1/2" dia) Onions
1 Cup, pieces or slices Mushrooms
1 Stalk Broccoli
1 Medium Zucchini
1/2 Cup Corn
1/2 Cup Peas
2 Medium Carrots
1 Tbsp Ginger Root
3 Tbsp Soy Sauce
2 Cup, chopped Scallions
Prepare quinoa as per package 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 have 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, carrot,s 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 and enjoy!