Description
This tasty vegetable stir fry uses quinoa instead of rice for a healthy twist on your favorite weeknight meal! With a simple homemade sauce, this recipe comes together quickly and easily for a yummy, plant-based meal!
Ingredients
Units
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- 1 cup cooked quinoa, cooled
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha
- 2 teaspoons freshly grated ginger
- 2 eggs
- 4 teaspoons vegetable oil, divided
- 4 green onions diced, white and green parts separated
- 4 cups frozen mixed vegetables
- 1 teaspoon sesame seeds
Instructions
- In a small bowl, whisk together the soy sauce, rice vinegar, sriracha, and ginger.
- In a separate bowl, whisk the eggs with 1 tablespoon of the soy sauce mixture.
- In a large non-stick skillet, heat 2 teaspoons of oil over high heat for 30 seconds.
- Add egg mixture and cook for 1-2 minutes, using a spatula to scramble the eggs. Remove from skillet and set aside.
-
In the now empty skillet, add the remaining vegetable oil. Add the frozen vegetables and the white part of the green onions and cook for 3-4 minutes. (You may need to cook the vegetables a bit longer depending on the size of the vegetables.)
- Once the vegetables are tender, add quinoa and the rest of the soy sauce mixture. And cook 2-4 minutes.
- Add egg and scallion greens and continue to cook 1 minute until the egg is heated through.
- Top with sesame seeds, if desired.
Notes
This post was originally published in April 2012. Updated December 2020.