Skip take-out and try this this flavourful stir-fried vegetables and quinoa dish

Ingredients

• 1 cup uncooked quinoa (roughly 3 cups cooked quinoa)
• 2 tbsp olive oil
• 1 tbsp garlic, minced
• 1 tbsp ginger, minced
• 8 oz mushrooms, sliced
• 12 oz broccoli florets, cut into small pieces
• 2 medium carrots, sliced into think sticks
• 1 cup peas
• 2-3 eggs, beaten in a bowl
• 4 tbsp reduced sodium soy sauce
• 2 scallions, sliced for garnish

Preparation

• In a medium pot, cook quinoa according to package instructions. Once cooked, fluff with a fork, then set aside.
• In a large pan, heat oil, then sauté garlic and ginger until fragrant.
• Add mushrooms, broccoli, and carrots. Stir until vegetables are tender.
• Add cooked quinoa to the pan. Add peas and stir until well-mixed. Create a hole/space in the middle of the pan, add the eggs and mix egg to scramble. Once the egg is partially cooked, stir it in with the rest of the dish.
• Add the soy sauce and give the dish a final stir.
• Serve while hot. Garnish with sliced scallions (optional).

This is the vegetarian option.  I tried it last night adding chicken which worked well, but you could also use other meats or salmon.

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