This year marks my 8th year with 97.3 The Eagle- WOW! There are still two questions I always get asked...
1. Do you like country music? Um yeah!!
Here I am back in college fangirling with Keith Urban and Phil Vassar...
Question #2. "Do you like working nights?"
Yes, one of the biggest perks of working nights is sleeping in every day :)
Eating a frozen dinner every night in the studio though got old quick. So lately I've been making all of meals for the week on Sunday. Now I can just pop something into my bag before I leave for work that's healthy and homemade.
This week I decided to try to make Quinoa.
Seriously, I'm obsessed. I made this "fried rice" which is really just boiled Quinoa with sauteed veggies and I topped it with an oven baked tofu.
It tastes just like fried rice! But without the frying and tons of protein from the Quinoa.
Ingredients for the "Fried Rice"
8 ounces sliced mushrooms
1 zucchini chopped
1 head broccoli, cut into florets
1 cup frozen corn
1 cup frozen peas
3 carrots, peeled and grated
2 cups cooked quinoa
1/2 of an onion chopped
2 cloves of garlic minced
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
2 green onions, sliced
Sriracha, for serving
Heat 1 tablespoon olive oil in a large wok over medium high heat. Add garlic and onion, and cook about 4-5 minutes.
Add mushrooms, broccoli and zucchini. Cook until vegetables are tender, about 3-4 minutes. Be sure to stir constantly so they don't burn.
Add in the frozen corn and peas, carrots and quinoa. Cook for 1-2 minutes.
Add ginger and soy sauce. Cook for about 2 more minutes.
Keep stirring! Throw in the green onions.
I drizzled a little Sriracha on top and my husband drizzled a lot. It all depends on how much heat you can handle!
My husband topped his with this Sesame Chicken
And I topped mine with this Oven Baked Tofu
A great meal for meat lovers and vegetarians alike!