Dinner Eggs, Continued: Easy Vegetable Fried Quinoa (serves 3-5) Quinoa is a ‘fairly new product” to some of us, but is an ancient ‘grain’ cultivated near the Andes in South America. High in nutrients, good hot, warm or cold.
5 eggs, beaten
3 cups Quinoa (“Keen’-wa”) cooked per package directions (1 cup Quinoa and 1 cup water = 3 cups cooked Quinoa. I used “tri-color” Quinoa on TV, but regular (oatmeal colored) is just fine.
3 TBS butter, divided
1 1/2 cup frozen mixed vegetables
1 onion, coarsely chopped
Salt/pepper to taste
3 TBS Soy Sauce
2 TBS Sesame oil (or Olive or vegetable oil)
Cook the Quinoa as directed on package, set aside.
Heat 1 TBS butter in a large skillet over medium heat, add beaten eggs, stir vigorously until scrambled, but don’t dry them out. Remove to a plate.
In the same skillet, add 1 TBS butter over medium heat; add the frozen mixed veggies and the chopped onion, cook/stir occasionally, 5-10 minutes until onions are soft. Add salt/pepper to taste.
Almost done: Turn the heat on high in this same skillet containing the veggies, put in the last 1 TBS butter, and add the Quinoa and Soy sauce, stir until combined. Continue stirring for 3-5 minutes, until the mixture is “fried” but not browned.
Last: Add the scrambled eggs and the Sesame oil (or other oil) with the other ingredients. Stir to combine. Remove from heat, serve warm.
Personal aside: I have eaten this cold, very satisfying/filling. My husband liked at, and amazingly, my finicky little old Cocker Spaniel, who will hardly eat anything, gobbles it down!
Jo Manhart, Missouri Egg Council (573)874-3138