Healthy Vegetable Fried Quinoa

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
½ cup snow peas
1 cup baby bok choy
2 cups kale (stems removed, and torn into small pieces)
¼ 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
  1. In a medium saucepan, cook the quinoa according to the package directions. 
  2. Once the quinoa is done, place it into the refrigerator to cool to room temperature.
  3. While the quinoa is cooling, in a large sauté pan or wok over moderately high heat, warm the oil. Add the ginger and garlic and sauté, stirring, for 1 minute.
  4. Add the carrots, snow peas, bok choy, kale, and chives and continue cooking, stirring occasionally, until tender, about 5 minutes.
  5. Add the cooked quinoa and stir to combine. Add the eggs and continue to cook, stirring, until scrambled, about 3 minutes.
  6. Add the soy sauce and continue to cook, stirring, for 1 minute. Serve hot.

Source: www.whatscooking.fns.usda.gov
Nutrition Information
Serving Size: ½ cup

Calories: 270
Total Fat: 9g
Saturated Fat: 1.5g
Protein: 11g
Sodium: 370mg
Carbohydrates: 36g
Added Sugar: 0g
Fiber: 11g