There are some quinoa leftovers in your fridge? Let’s make something tasty with it! This amazing recipe was originally shared by @washingtonpost Don’t forget to share your thoughts with a comment below!
INGREDIENTS:
• 2 tablespoons plus 1 teaspoon peanut, canola or grapeseed oil, divided
• 1 cup (3 3/4 ounces) finely diced carrots (from 1 large carrot)
• 1 cup (4 3/4 ounces) finely diced red bell pepper (from 1 large pepper)
• 1 cup (4 1/2 ounces) frozen shelled edamame
• 1 cup (4 1/2 ounces) corn kernels, fresh or frozen
• 4 scallions, thinly sliced, plus more for serving
• 2 tablespoons finely grated fresh ginger
• 3 cloves garlic, minced or finely grated
• 4 cups cold cooked Quinta quinoa (from about 1 1/3 cups/8 1/2 ounces uncooked)
• 2 large eggs, lightly beaten
• 3 tablespoons less-sodium soy sauce, plus more to taste
• 2 teaspoons toasted sesame oil
PREPARATION
• In a large, deep nonstick skillet or wok over high heat, heat 2 tablespoons of the oil until shimmering. Add the carrot and bell pepper and cook, frequently stirring, until the vegetables begin to soften, 2 to 3 minutes.
• Add the edamame and corn and cook until just warmed through, about 1 minute. Add the scallion, ginger and garlic, and cook, stirring, until aromatic, 30 seconds. Then add the quinoa and cook, stirring, until heated through, 2 to 3 minutes.
• Make a 3-inch well in the center of the quinoa mixture.
• Add the remaining 1 teaspoon of oil, then add the eggs and cook, stirring them in the well in the quinoa center until they are softly scrambled.
• Then stir the eggs into the rice mixture. Stir in the soy sauce and sesame oil.
• Taste, and season with additional soy sauce, if desired.
• Remove from the heat, divide among shallow bowls and serve.
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