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
In a pot, start by bringing the vegetable broth to a boil
Add the quinoa, place the lid, and cook over low-medium heat for 20 minutes
Once the quinoa is cooked, set it aside
In a wok or large pan, heat the sesame seed oil, and add the mushrooms
Sauté for 1-2 minutes, and then add the beaten eggs
Scramble for another couple of minutes and then add in the cooked quinoa, frozen vegetables, garlic powder, and soy sauce
Sauté together for 5-7 minutes. Remove from the heat, and top with fresh scallions. Enjoy!