Fried Quiona

Inspired by fried rice, this QUINOA recipe adds protein and fiber to your meal. Rice is a common starch for those on a Gluten Free diet, but one has to be careful not to eat too much of one item in order to fuel their body with a variety of nutrients. This recipe is a “quick fix” if the quinoa is made ahead of time. If not, add about 20 minutes for the quinoa cooking process.

Enjoy this Gluten Free meal as a savory breakfast. If you wish to serve this for lunch or dinner, include a Gluten Free roll or crackers and a cup of mint or ginger tea. Enjoy this meal as part of your  YogaLean lifestyle.

Ingredients:

1 Cup of cooked quinoa per person being served (follow package directions for cooking quinoa)

1 Cup of diced vegetables per person being served

1 TBSP Unsalted butter

1 Cup Low Salt Vegetable Broth

2 Eggs per person being served

Instructions:

·      Rinse and dice the vegetables you wish to use. I used yellow pepper and beet green leaves in this recipe.

·      Add the vegetables to a pan with the butter and vegetable broth.

·      While the vegetables are cooking, scramble the eggs in another pan.  If necessary, add butter to the pan so the eggs do not stick (you know your cooking equipment).

·      When the liquid is almost absorbed in the vegetable pan, add 1 cup of cooked quinoa per person. Stir until liquid is absorbed.

·      Add the eggs and stir to combine.

Serving Options:

Serve in a bowl as is or sprinkle with sesame seeds for additional texture.

Add crushed red pepper if you wish some heat.