WE EAT | Veggie Quinoa ‘Fried Rice’

I just realized that last week’s recipe featured this same grain.  Sorry (not sorry..)
It’s high in protein.
It’s high in fiber.
..and looks like bird seed.

According to the grocery ringer-upper guy, anyway.  After buying a third bag of quinoa in three weeks, he asked me point blank if this was ‘food for humans?’
‘..well it looks like birdseed.’
-end conversation.

Last week I put quinoa in the crock pot, and this week I tossed it in the biggest skillet I own. I definitely wanted leftovers. I saved this recipe a couple weeks ago, and have been thinking about it since.  The thought of stir fried anything is in my pregnancy wheelhouse.
..But have I told you that rice is probably my least favorite food on the planet?  Yea.  It is.  Rice and peas.  I’ll pass on those, too. In fact – the original recipe called for peas, and I dubbed them unworthy of my grocery monies and subbed edemame instead.. which proved to be the genius move that got Jolie to take a sliver of a measly first bite.

 Veggie Quinoa Fried Rice
adapted from Damn Delicious
2 tablespoons olive oil
(OR optional – 1 tablespoon toasted sesame oil + 1 tablespoon olive oil)
2 cloves minced garlic
1 small yellow onion, diced
8 ounces sliced baby bella mushrooms
1/2 cup shredded carrots
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup shelled edemame 
1 (8-10 ounce) steamer bag of broccoli florets, cooked
3-4 cups cooked quinoa
1 tablespoon grated fresh ginger
2 large eggs, beaten
3-4 tablespoons low sodium soy sauce
sriracha for drizzling (optional – I left this off of the girls serving, but enjoyed it on mine!) 
Heat oil in a large skillet or wok over medium high heat. I used toasted sesame oil and olive oil only because I had it on hand.  Add garlic and onion, and cook, stirring often until the onions are golden and cooked through – about 5 minutes.  Be sure not to let the garlic burn!  Add mushrooms, carrots, & zucchini. Cook, stirring constantly, until heated through and veggies start to soften – about 5 minutes.
Add corn, steamed broccoli, edemame, and quinoa.  Cook, stirring often until heated through, about 1-2 minutes.
Add ginger and soy sauce tossing to combine, make sure not to break the veggies.
Push the quinoa veggie mixture to the side of the pan.  Add the beaten eggs and scramble for 30 seconds to one minute.  Working quickly, stir the soft scrambled eggs into the quinoa mixture.
Serve with a drizzle of sriracha, if desired
Jolie, as its no surprise, had zero interest in taking a first bite.

 Parker, per the usual, is open to take at least one bite.

Whether she likes it or not, there is always a ‘hhhmmmm, goooood’, but I actually think she really did like it.  

Jolie could eat cups of edamame. We’ve been on a kick lately in the Massey house, and lately she’s been reaping the benefits of said kick.  That was a saving grace of this dinner for Miss Jo Grace.  I told her there was edamame in her bowl, and she went to digging.

 ..and then she found the broccoli.

 ..and then her daddy made her take a real bite.  Just one.

 ..and just one bite is usually all it takes.  I’m pretty sure she was still searching for the edamame.

 Parker was in chow mode.  Until she wasn’t.  And just like that, dinner was over and she was asking for crackers and cheese. 
Fill’er up.  Fine with me, little birdie.

 “Fried Rice” in less than 30 minutes.  A legit thirty minute meal over here, ya’ll.

 I know you’ll love it!

bibs c/o snap bibs
spoons // oxo tot
bowls // tommee tippee
flexistraw sippy cup c/o nuby
personalized label band // inchbug


February 18, 2015

  1. Jenn says:

    We LOVED your quiona chili from last week. We'll definitely be trying this one soon too. A good meatless meal for all the meatless Fridays ahead.

    Our Little Miracles

  2. Can't wait to try this! The one-pot quinoa recipe you posted was a hit at my house! Question…how did you cook the quinoa for this one before adding it in??