Tasty Quinoa Fried Rice

Chance are, if you live in North America, you've heard of and even eaten the oh-so-popular super grain Quinoa.  This "seed" originates in the Andes of South America and was touted by the Incas as "chisaya mama," or mother grain. Quinoa is gluten free, low glycemic and has the highest protein content of all conventional grains. One cup contains 15% of the recommended daily intake of iron, 21% of the daily intake of fiber, and is an excellent source of magnesium, iron and copper.  Combine this with the fact that Quinoa cooks incredibly fast (approximately 15mins in boiling water) and it's no surprise that Quinoa is moving up the ranks in popularity. 

The one complaint that people have about Quinoa is its "bland" flavor. It is often boiled and served as a substitiute for rice, potatoes or pasta. There are several ways to boost the grains flavor: 1) Cook it in chicken, beef, mushroom or vegetable broth instead of water. 2) Mix coconut oil, olive oil, butter or dressing in with freshly cooked Quinoa. 3) Saute cooked Quinoa in herbs and spices like garlic, onions, basil, cilantro, chili pepper etc.  OR for something even more tasty-- make Quinoa fried rice. This vegetarian dish* is chalked full of veggies, spices and substance. To date it is the most flavorful Quinoa dish I've had.  

Quinoa Fried Rice:

3 Cups of cooked white quinoa

4 fried eggs, for serving

3 tablespoons olive oil 

1 large white onion

2 cloves of garlic, diced

8 ounces mushrooms, sliced
1 head broccoli, cut into florets
2 baby bok choy, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, chopped
1 tablespoon grated fresh ginger
1/2 Cup soy sauce mixed with 1/3 Cup water
2 green onions, sliced
*Optionally add 1/3 cup chopped ham or bacon

Cook Quinoa as instructed on package (1 1/2 Cup dry Quinoa should make 3 Cups cooked). In a medium sauce pan, scramble 4 eggs cooked lightly and set aside.   

In a medium skillet or Wok, heat 2 tablespoons of olive oil over medium heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
Add mushrooms, broccoli and bok choy. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots, *ham and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce/water combination, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
 
Stir in green onions and eggs. Serve immediately and enjoy!