Quinoa Veggie Fried Rice



2 tablespoons olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
2 green onions, sliced
Sriracha sauce, for serving

How To:

In a medium skillet, heat 1 tablespoon olive oil over low heat. Add beaten eggs and cook about 2-3 minutes per side, flipping only once. Let cool, then dice into small pieces. Reserve.

In a wok or large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add garlic and onion. Cook, stirring often, until onions 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, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
Add ginger and soy sauce. Toss gently to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in green onions and eggs.

Serve immediately, drizzled with Sriracha sauce, if desired.

Warm Black Bean and Corn Quinoa Salad


1½ cups uncooked quinoa
3 cups vegetable broth
3 TBSP olive oil
1 red pepper, finely chopped
1 jalapeño, seeds and ribs removed for a milder flavor
1 small shallot, finely chopped
2 garlic cloves, minced
12oz frozen sweet corn
15 oz Low Sodium Black Beans, rinsed and drained
1 tsp chili powder
½ tsp cumin
kosher salt and fresh ground pepper, to taste
3 TBPS chopped fresh cilantro
2 TBPS fresh lime juice
diced avocados and lime wedges for serving

How To:

First, cook quinoa according to the directions. I cook 1½ cups of quinoa in 3 cups of vegetable broth instead of water to increase flavor.

Heat 3 TBS of olive oil in a large sauté pan. Add red pepper, jalapeno, shallot, and garlic. Sauté over medium heat for about 5-7 minutes.

Then add frozen corn, black beans, salt and pepper, and seasonings. Mix well and cook over medium heat until corn and black beans are heated thoroughly.

In a large serving bowl add quinoa, black bean and corn salsa, chopped cilantro, and lime juice. Gently combine until all flavors are distributed evenly.

Greek Quinoa Sala



1 cup uncooked quinoa
1 cup diced tomatoes
1 cup diced cucumber
1 cup crumbled feta cheese
1/2 cup sliced kalamata olives or 3/4 cup sliced black olives
1/4 cup diced red onion
1 teaspoon fresh chopped mint
1 teaspoon fresh chopped parsley
1 teaspoon fresh dill
the juice of 2 lemons (3 – 4 tablespoons)
2 tablespoons extra-virgin olive oil
coarse salt and fresh black pepper, to taste

How To:

Cook the quinoa according to package directions. Allow to cool.
In a large mixing bowl toss the quinoa, tomatoes, cucumber, feta, olives, onions and herbs together.
Drizzle the lemon and oil over it and toss well. Season to taste with salt and pepper and add more lemon or oil if desired.
Serve chilled or at room temperature.


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