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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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My mom used to make a similar recipe using leftover rice when I was a kid. Now, I make it with quinoa, since I prefer that grain to rice. This is becoming a staple in my bento lunch box these days. Note: I don't normally remove the veggies once they are cooked. Usually, I push it to the far edges of the skillet and cook the eggs in the center. This scrambles everything together nicely. Just make sure that you cook your egg thoroughly! Also prep & cooking time is based on the assumption you are dealing with leftover, already cooked quinoa. Ingredients:
1 cup quinoa, cooked |
2 large carrots, diced |
1 cup frozen peas |
1 large sweet bell pepper, red, yellow, or orange |
1/2 medium red onion, diced |
2 large eggs |
1 large garlic clove, minced or grated |
2 tablespoons olive oil |
1/2 tablespoon butter (optional) |
Directions:
1. In a large, deep-sided skillet, heat two tablespoons of olive oil over a medium to medium-high heat.
2. When the oil begins to shimmer, place diced carrots, frozen peas, and diced red onion into the pan.
3. When carrots and onions are about halfway done, place bell pepper into the pan.
4. Once everything is well cooked, remove the ingredients from the skillet to plate.
5. If the skillet seems a bit dry to you, add 1/2 tablespoon of butter to coat the bottom of the skillet.
6. Add two eggs to the skillet. Scramble the eggs until cooked thoroughly.
7. Add the vegetables back to the skillet along with the cooked quinoa. Scramble all ingredients together until veggies and quinoa are heated through.
8. Serve warm and enjoy!
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