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
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
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