House Quinoa Fried Rice

  

I call this House Quinoa because I use whatever veggies I have on hand. Fresh or frozen. It doesn't matter 'cause it will be yummy no matter what and  I didn't have to make a grocery run in order to make it! 

Ingredients

• 1c quinoa
• 1-1/2c water or broth
• 2 cloves fresh garlic, minced
•  4tsp low sodium soy sauce
• 1c fresh or frozen veggies (onions, peas,carrots, snow peas, broccoli, mushrooms, edamame, whatever!)
• 2 egg whites
• olive oil
• salt & pepper to taste

 Preparation

1. Rinse quinoa in a sieve or mesh strainer & let it dry for a good 15 minutes.
2. Toast guinoa in a pot on medium heat for a few minutes, stirring to keep it from browning too much.
3. Add the 1-1/2c of liquid (I used chicken broth this time), bring to a boil. Reduce to low heat, cover & simmer for about 12-15 minutes.
4. While that's cooking, get the veggies ready. If you're using frozen veggies (I used snow peas), prepare according to microwave instructions. I had onions & peppers on hand, which I diced and sauteed in a bit of olive oil until translucent, then I added the garlic.
5. Scramble & cook the egg whites in a coated pan. If you use a large enough pan, you can saute your veggies, push them to one side & scramble the eggs in the other side. 
6. Add the cooked quinoa to the pan along with the soy sauce, salt & pepper to taste & toss to coat.
7. Enjoy!