Author Notes
No one will complain about leftovers for dinner when you serve this tasty concoction. In fact, they might ask you to whip up some extra quinoa, just so you can make this dish. And you don’t have to stop here; you can add any leftover cooked vegetables (such as green beans or broccoli) or, if you are having meat, leftover cut-up chicken or beef. —tw
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Ingredients
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1/2 cup
Roasted Vegetable Stock or store-bought low-sodium vegetable stock
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1/3 cup
soy sauce
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2 teaspoons
honey
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3 tablespoons
canola oil, divided
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1/2
small sweet onion, halved and cut in julienne strips
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1 cup
diced, peeled sweet potatoes (about 2 medium or 1 very large)
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1 (2-inch) pieces
fresh ginger, peeled and grated
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2
cloves garlic, cut in half and grated, and any green center discarded
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1
yellow bell pepper, halved and cut in julienne strips, stem, veins and seeds discarded
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1
orange pell pepper, halved and cut in julienne strips, stem, veins and seeds discarded
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1
red bell pepper, halved and cut in julienne strips, stem, veins and seeds discarded
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3
large eggs, lightly beaten
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3 cups
cooked quinoa
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1
small to medium tomato, cubed
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1 1/2 teaspoons
toasted sesame oil
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1/4 cup
chopped cilantro leaves
Directions
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Place a wok on the stove over high heat. Pour the stock, soy sauce, and honey into a small bowl and stir to combine. Set near the stove. Set all the ingredients near the stovetop.
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Heat 2 tablespoons of the oil in the wok. Add the onion and cook, stirring, for 2 to 2½ minutes, or until softened. With a slotted spoon, transfer to a mixing bowl, leaving the wok on the stove. Add the sweet potatoes to the wok and cook without stirring for 2 to 2 ½ minutes; then stir once and cook for about 2½ minutes longer. Transfer to the bowl with the onions.
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Add the remaining tablespoon of oil to the wok and scrape it with a spatula to remove any stuck bits of potato or onion to prevent burning.
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When the oil is fully hot again, add the ginger and stir for 30 seconds. Add the garlic and stir for 5 seconds. Add all of the bell peppers, and cook, stirring well, for 1 minute. Transfer to the onion and potato mixture.
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Add the beaten egg to the wok and cook for 1 to 2 minutes, cutting it into strips when it is softly set. With the spatula, push the egg strips to the side.
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Add the quinoa and cook, stirring, for about 2 minutes. Push the eggs back to the center of the wok and add all of the cooked vegetables and the tomato cubes. Stir to combine.
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Add the stock mixture, stir, and cook for 1 to 2 minutes, until heated through. Cover and remove from the heat. Let stand for 2 to 4 minutes. Add the toasted sesame oil and the cilantro and stir gently. Serve immediately.
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