Veggie Quinoa


3 tablespoons olive oil, divided

2 eggs, whisked

2 medium carrots, peeled and diced

1 small white onion, diced

1/2 cup frozen peas

3 cloves garlic, minced

Salt and pepper

4 cups cooked and chilled quinoa

3 green onions, thinly sliced

3-4 tablespoons soy sauce, or more to taste

2 teaspoons oyster sauce (optional)

1/2 teaspoon toasted sesame oil



  1. Heat 1/2 tablespoon of olive oil in 9.5" Deep Frypan over medium-high heat. Add eggs, and cook until scrambled, stirring occasionally.
  2. Remove egg, and transfer to a separate plate.
  3. Add an additional 1 tablespoons olive oil to the pan and heat. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes, or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of olive oil, and stir. Immediately add the cooked quinoa, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the quinoa. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.
  4. Serve warm.

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