Author Notes
Replace rice with quinoa in this vegetable-laced, flavor packed Asian favorite. The optional add-ins are endless and the leftovers coveted by all. —Merav
Ingredients
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1 cup
quinoa
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1 1/3 cups
water
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1 tablespoon
coconut oil
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8 ounces
sliced mixed mushrooms
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1 tablespoon
fresh ginger, peeled and finely chopped
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2
garlic cloves, thinly sliced
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1 packet
broccoli slaw or stir fry mix
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1/2 cup
shelled edamame
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3 handfuls
fresh spinach
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2
eggs, beaten
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4
scallions, sliced diagonally in half inches
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1-2 tablespoons
tamari or soy sauce
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1-3 teaspoons
sriracha
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1 teaspoon
sesame oil
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1 tablespoon
toasted sesame seeds
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Olive oil
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Kosher salt
Directions
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In a medium saucepan over medium high heat, add about a tablespoon of olive oil and swirl to coat the pan. Add the quinoa and stir occasionally until lightly toasted, about 3 minutes. Add the water and a pinch of salt, bring to a boil, cover and reduce the heat to low. Cook for 20-25 minutes, until water is absorbed, then fluff with a fork and set aside until ready to use.
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In a wok or large pan, heat the coconut oil over medium high heat. Add the garlic and ginger and stir fry for 1 minute. Add the mushrooms and cook, stirring often, until they have released their juices and are slightly browned. Next, add the broccoli slaw and continue to stir fry for 1-2 minutes. Add the tamari (or soy), sesame oil and sriracha to taste and fry for another minute. Add the edamame then the cooked quinoa and stir to mix well. Next, add the handfuls of spinach, one at a time, mixing in as they wilt, followed by the scallions. Lastly, make a well in the middle of the stir fry and pour in the eggs, stirring in circles as you scramble. Mix all ingredients well, adjust seasoning as necessary, and serve sprinkled with sesame seeds.
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