Veggie Loaded Fried Quinoa

If you want to add more gluten free, dairy free, and lacto ovo vegetarian recipes to your recipe box, Veggie Loaded Fried Quinoa might be a recipe you should try. For $1.81 per serving, you get a side dish that serves 4. One portion of this dish contains approximately 12g of protein, 18g of fat, and a total of 364 calories. This recipe from The Messy Baker Blog has 44 fans. A mixture of Salt & Pepper, onion, chicken stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 81%, this dish is excellent. Similar recipes include Quinoa Veggie “Fried Rice”, Loaded Veggie Salad, and Loaded Veggie Nachos.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Heat 1 tablespoon of canola oil in a large saucepan over medium heat. Add the quinoa and toast for 4-5 minutes, stirring often. Add the chicken stock and reduce heat to medium-low. Cover and cook until the quinoa absorbs all of the liquid, about 20 minutes. Transfer to a bowl and fluff with a fork. Set aside.Heat 2 tbs. of canola in a large sauté pan over medium heat. Add the onions, carrots, and red pepper. Cook for 3-4 minutes, or until the onions are soft and translucent, stirring occasionally. Stir in the garlic and ginger. Cook for 2 minutes. Add the snow peas, and cook for an additional 3-4 minutes. Add the last tablespoon of oil. When the oil is heated through, add the egg. Swirl the egg around with your wooden spoon until cooked through.Stir in the quinoa and frozen peas, adding a little more oil if necessary. Stir in the soy sauce and salt and pepper to taste. Serve with a side of sriracha.

 

Step by step:

1. Heat 1 tablespoon of canola oil in a large saucepan over medium heat.

2. Add the quinoa and toast for 4-5 minutes, stirring often.

3. Add the chicken stock and reduce heat to medium-low. Cover and cook until the quinoa absorbs all of the liquid, about 20 minutes.

4. Transfer to a bowl and fluff with a fork. Set aside.

5. Heat 2 tbs. of canola in a large sauté pan over medium heat.

6. Add the onions, carrots, and red pepper. Cook for 3-4 minutes, or until the onions are soft and translucent, stirring occasionally. Stir in the garlic and ginger. Cook for 2 minutes.

7. Add the snow peas, and cook for an additional 3-4 minutes.

8. Add the last tablespoon of oil. When the oil is heated through, add the egg. Swirl the egg around with your wooden spoon until cooked through.Stir in the quinoa and frozen peas, adding a little more oil if necessary. Stir in the soy sauce and salt and pepper to taste.

9. Serve with a side of sriracha.

Nutrition Information:

covered percent of daily need