Use quinoa in place of rice for a new twist on a classic dish!
2 cups quinoa
3 cups water
1 tablespoon olive oil
16 ounces frozen mixed vegetables, thawed and drained
1/2 head green cabbage, shredded
1 small onion, diced
3 cloves garlic, minced
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon black pepper
1/2 teaspoon salt or more to taste
sesame seeds (optional)
- Preparation Time: 20M
- Cook Time: 21M
- Yield: 7 Cups
Instructions: Rinse quinoa with cold water for 1 minute and drain well. In a medium saucepan, combine the quinoa and water. Bring to a boil, reduce heat, and cover. Cook quinoa 14 minutes, remove from heat and uncover. Allow the quinoa to sit 5 minutes uncovered before fluffing with a fork.
In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, black pepper, and salt. Set aside.
Heat olive oil in a large skillet over medium-high heat. In the oil, cook cabbage for about 3 minutes. Add in onion and garlic, cooking an additional 4 minutes. Mix in mixed vegetables, stirring until heated through. Add quinoa to the vegetables and combine gently.
With your spatula, push quinoa and vegetables towards one side and pour eggs into the empty portion of the skillet. Scramble eggs. Remove skillet from heat.
Pour sauce over quinoa and vegetables and gently fold in eggs and distribute sauce evenly. Sprinkle with sesame seeds if desired.