Swapping quinoa for rice ups the nutrient game for this one-bowl favorite. Make quinoa up to five days ahead and store in fridge. You can also make the entire dish ahead of time and simply warm it up for dinner.
Ingredients:
• 3 tablespoons canola oil
• 2 cups diced fresh snap peas
• 2 cups fresh or frozen sweet corn kernels
• 2 cloves garlic, minced or finely grated
• 1 tablespoon finely grated fresh ginger
• 3 cups cold cooked quinoa
• 2 eggs, lightly beaten
• 2 tablespoons gluten-free tamari or soy sauce
• Toppings: Hot sauce, lime wedges, chopped peanuts, bean sprouts, chopped green onions
Directions:
1. In a large nonstick skillet over medium-high heat, heat oil. Add snap peas and corn; cook, stirring constantly, for 2 minutes, or until vegetables start to soften.
2. Reduce heat to medium and stir in garlic and ginger. Add cooked quinoa and cook, stirring occasionally, for about 3 minutes.
3. Make a well in the center of the mixture and add eggs. Scramble, stirring eggs gradually into quinoa-veggie mixture. When eggs are cooked through, stir in tamari. Serve with optional toppings.
Recipe credit: Amy Palanjian
Photo credit: Jennifer Olson
