Real fast – don’t forget to fill out the super-quick survey from Monday! I am leaving the survey/giveaway open through Monday night (the 19th) before picking the winners, and would LOVE to hear what you think!
So yesterday was pretty much one of my most pathetic days ever. I woke up at 6:15 with Wes and just felt off. We’re in Austin this week and there must be something in the air that is driving my poor allergies crazy. Luckily we’re with my parents so my rambunctious boy had grandparents to wear out while I slept for 5 hours.
Needless to say when I woke up I was hungry and scrounging for food to eat. I whipped up a super easy fried quinoa using leftover mushrooms, green beans and corn. The reality is that you could use any combo of leftover veggies – a great way to use up leftovers and increase veggies in your lunch! I used leftover quinoa, although you could use any grain you prefer. And as always I love my eggs – forever and for always!
QUICK LEFTOVER QUINOA FRIED RICE
Note: this recipe could use any combination of leftover veggies you have on hand, so as long as the spices you cooked them with are complimentary then this recipe is for you!
- 1/2 cup cooked quinoa
- 1 cup cooked vegetables
- 1 whole egg
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sriracha hot sauce
- 1/8 teaspoon ground ginger
Heat a skillet over medium heat. Add the vegetables and quinoa and cook for about 3-4 minutes until warmed through. Make a small well in the middle of the quinoa and vegetables and add the egg into the middle of the well. Scramble the egg in the middle, then add the soy sauce, garlic powder, sriracha and ginger. Stir everything to combine then enjoy!
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