I made this recipe two weeks ago, on February 1, and haven't had time to post it until today. I guess there ARE upsides to being sick on Valentine's Day! I used it for lunches for a week and have really loved it! More about that below.
Damn Delicious (her food is BEAUTIFUL--if you haven't visited her site before, do yourself a favor and go have a look around.You'll be very happy there, I promise). It sounded fantastic and so healthy and hearty, which you know I love, so I pulled out the wok and got to work!
- 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 1/2 bell pepper, sliced into strips (I used one half of each: red, yellow, and orange peppers)
- 2 carrots, peeled and grated
- 3 cups cooked quinoa
- 1 teaspoon rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Sriracha or additional soy sauce for serving
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 have become translucent, about 4-5 minutes, then add mushrooms, peppers, and broccoli. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. Add soy sauce, sesame oil, and rice vinegar, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes, then add the diced eggs.
Garnish with green onions or cilantro if you like, and serve immediately (or put in airtight containers for meal prep, like I did!)
Nutrition Facts-- Servings: 6 • Size: 1 cup • Calories: 402 • Fat: 12.2 g • Carbs: 58.5 g • Fiber: 7.4 g • Protein: 15.7 g • Sugars: 3.7 g