Friday, January 31, 2014

Healthy "Fried Rice" with Quinoa

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! 

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