Quinoa is a whole grain that is packed with fiber and protein. Most people use quinoa as a grain in place of rice or pasta. But did you know that quinoa is actually closely related to the spinach and sugar beet family?
Makes: 4 Servings
Ingredients
1 cup uncooked quinoa (or 3 cups of plain, left over cooked quinoa)
1 Tbs oil (vegetable, olive or canola oil work well)
1 Tbs grated fresh ginger
1 clove garlic, finely chopped (or 1 tsp minced garlic)
1 cup diced carrots
1/2 cups now peas
1 cup baby Bok choy
2 cups kale(stems removed, and torn into small pieces)
1/4 cup minced fresh chives or scallions
2 large eggs (or ½ cup egg substitute)
2 Tbs reduced sodium soy sauce
For additional flavor try 1 tsp of Asian 5 Spice Seasoning
Instructions
- In a medium saucepan, cook the quinoa according to the package directions.
- Once the quinoa is done, place it into the refrigerator to cool to room temperature.
- While the quinoa is cooling, in a large saute pan or wok over moderately high heat, warm the oil. Add the ginger and garlic and saute, stirring, for 1 minute.
- Add the carrots, snow peas, Bok choy, kale, and chives and continue cooking, stirring occasionally, until tender, about 5 minutes.
- Add the cooked quinoa and stir to combine. Add the eggs and continue to cook, stirring, until scrambled, about 3 minutes.
- Add the soy sauce and continue to cook, stirring, for 1 minute. Serve hot.
Source: www.whatscooking.fns.usda.gov
