Color Me Domestic - Kitchen Sink Quinoa

Quinoa Fried Rice - image via Damn Delicious

Sometimes cooking in winter is a lot less exciting than other times of the year. Spring and summer bring fresh fruit and vegetables, grilling and patios. But if you find yourself tiring of casseroles, pastas and soups quinoa might be just the thing you need. 

This super grain packs a punch of flavor while also delivering protein and is so easy to prepare.

Every package will have instructions but in summary it is one part quinoa to one part liquid (water or stock) and it is simmered until all the liquid has been absorbed.

Then the dish you make is up to you!

In January we've made buffalo chicken quinoa, pesto quinoa and fried rice quinoa which was my favorite.

Fried Rice Quinoa (adapted from this recipe)

Ingredients

 - 2 large eggs

 - 2 cloves of garlic, minced

 - 1 small onion, diced

 - 8 oz mushrooms, diced

 - 1 head broccoli, chopped

 - 1 zucchini, chopped

 - 1/2 cup frozen corn

 - 1/2 cup frozen peas

 - 2 carrots, peeled and grated

 - 3 cups cooked quinoa

 - 1 tbsp grated fresh ginger

 - 3 tbsp soy sauce

 - 2 green onions, chopped

Process

Fry flat or scramble eggs in a small frying pan, set aside and let cool before chopping into small pieces.

Heat 1 tbsp of olive oil in a large frying pan 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 and cook, stirring frequently until veggies are tender, about 3-4 minutes.

Add corn, peas, carrots and quinoa. Cook stirring constantly, until heated through, about 2-3 minutes.

Add ginger and soy sauce and toss to combine and let it heat through for another 2 minutes. 

Stir in green onions and eggs and serve.