Quinoa is one of the few grains that also happens to be a complete protein. The secret for making quinoa super flavorful is by cooking it in vegetable broth, which we did with this recipe. We also provided a healthy helping of delicious vegetables, like carrots, corn and peas plus button mushrooms.
So let’s get started with this recipe, shall we? This recipe is super simple, and only takes a few easy steps. The first thing you do is bring the vegetable broth to a boil. Then you’ll add your quinoa, cover with a lid, and cook for about 20 minutes or until fluffy. Next, add the sesame seed oil and mushrooms to a large wok or pan, and sauté for 1-2 minutes. Add the beaten eggs and scramble for another couple of minutes before adding the cooked quinoa, veggies, garlic powder and soy sauce. Sauté everything together for an additional 5-7 minutes, then remove from heat and top with fresh scallions. This recipe yields 3 servings, so enjoy with loved ones or save the rest as leftovers for the week!
- 2 1/2 cups low-sodium vegetable broth
- 1 cup uncooked quinoa
- 1 tablespoon sesame seed oil
- 1 cup button mushrooms, sliced
- 2 eggs, beaten
- 2 cups frozen vegetables, thawed (we used the carrots, corn & peas blend)
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 3 scallions, chopped
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In a pot, start by bringing the vegetable broth to a boil
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Add the quinoa, place the lid, and cook over low-medium heat for 20 minutes
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Once the quinoa is cooked, set it aside
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In a wok or large pan, heat the sesame seed oil, and add the mushrooms
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Sauté for 1-2 minutes, and then add the beaten eggs
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Scramble for another couple of minutes and then add in the cooked quinoa, frozen vegetables, garlic powder, and soy sauce
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Sauté together for 5-7 minutes. Remove from the heat, and top with fresh scallions. Enjoy!
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I made your Fried Rice. it turned out delicious! the favor is so good!. I garnished it with green onions and toasted sesame seeds. Thank you for the recipe and your quinoa recipes!
That’s so great! Thank you so much for dropping a line and letting us know how it came out.
Can you make ahead and then freeze this recipe?
I’ve never frozen this recipe, but I’m pretty sure that is something you can do without major impact on flavor. Just make sure you lock it in an airtight container!
If you don’t want to add mushrooms, would you still use the sesame seed oil before adding eggs?
yes you would!
Very yum, very filling! Loved this. It’s simple and all you could wish for. I’ve frozen in half of it, I’m curious as to how that comes out.
Yay so happy you enjoyed!! Hope that other half comes out just as good
I will let you know!
So that was two weeks ago and the food was goooooood. Alas: perfect for freezing in.
yessss that’s great you gave it a try! will keep that in mind for when I make larger batches
I’m going to try this for lunches for my husband and myself, do you have a calorie breakdown for this at all? I’m excited to see it freezes well. Thanks so much!