Quinoa & Vegetable Stir-Fry (Like Fried Rice)

Rice is often overused in a gluten free diet. Quinoa provides an alternative grain that is really a pseudo grain and for many is more tolerated than the rice. This is a quick and easy staple in our home. You can have it as a side dish with chicken, warmed and placed on top of a salad, or my daughters favorite as a warmed up breakfast dish.

Ingredients

1 cup pre-rinsed quinoa
2 cups vegetable broth, chicken broth or water if not available
1 tablespoon olive oil
1/2 cup minced green onions
1 teaspoon sesame seed oil
1 cup finely diced carrots
1/2 to 1 cup chopped cabbage
1/2 cup chopped red peppers
2 cloves garlic, minced
1/2 cup frozen peas (thawed in a dish with hot water)
2-3 eggs, beaten (depending on taste)
2 -4 tablespoons Braggs Liquid Aminos, or Gluten free Tamari


In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. I often make this as a leftover dish so the quinoa has already been cooled.

In a large skillet, heat olive oil to medium-low heat, add green onions and cook for 1 minute, then add carrots, cabbage, and peppers and sauté until cooed to desired tenderness. Alternatively you can cover and cook until tender, approximately 8 minutes. When vegetables are cooked add the garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.

Push quinoa to the sides of the skillet, add eggs and scramble on the side of the pan. When cooked break apart and stir to combine scrambled eggs with quinoa mixture. Add liquid amino and cook just until heated, about 1 minute.