• Heat 1 tablespoon olive oil in a medium skillet over low heat.
  • Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
  • Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat.
  • Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  • Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
  • Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
  • Stir in green onions and eggs. Serve immediately, drizzled with Sriracha, if desired.

Yields 4-6 servings

Recipe from​

Quinoa Veggie "Fried Rice"

Quinoa is a wonderful substitute in this protein-packed veggie “fried rice”!


  •     2 tablespoons olive oil, divided
  •     2 large eggs, , beaten,
  •     2 cloves garlic, minced
  •     1 small onion, diced
  •     8 ounces mushrooms, sliced
  •     1 head broccoli, cut into florets
  •     1 zucchini, chopped
  •     1/2 cup frozen corn
  •     1/2 cup frozen peas
  •     2 carrots, peeled and grated
  •     3 cups cooked quinoa
  •     1 tablespoon grated fresh ginger
  •     3 tablespoons soy sauce
  •     2 green onions, sliced
  •     Sriracha, for serving