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Photo: Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4largescallions2tablespoonscanola oil3cupscold cooked quinoa2mediumcarrots, peeled and sliced diagonally 1/4-inch2cupschopped broccoli florets6clovesgarlic, minced2teaspoonslower-sodium soy sauce2teaspoonstoasted sesame oil1teaspoonsalt½teaspoonground pepper2large eggs1cupfrozen green peasLime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
4largescallions
2tablespoonscanola oil
3cupscold cooked quinoa
2mediumcarrots, peeled and sliced diagonally 1/4-inch
2cupschopped broccoli florets
6clovesgarlic, minced
2teaspoonslower-sodium soy sauce
2teaspoonstoasted sesame oil
1teaspoonsalt
½teaspoonground pepper
2large eggs
1cupfrozen green peas
Lime wedges for serving
DirectionsTrim scallions. Slice white and light green parts crosswise into 1-inch pieces; set aside. Slice dark green tops diagonally into 1/4-inch-thick slices; set aside for garnish.Heat canola oil in a large wok or skillet over high heat until it begins to smoke, about 5 minutes. Add quinoa; cook, stirring often, until toasted and heated through, about 3 minutes. Stir in carrots, broccoli, garlic and the reserved white and light green scallion pieces; cook, stirring constantly, until fragrant and the vegetables are vibrant in color but still crisp, 2 to 3 minutes. Stir in soy sauce, sesame oil, salt and pepper.Push the quinoa and vegetables to the sides of the pan. Add eggs to the center of the pan; cook, undisturbed, for 30 seconds. Scramble the eggs with a spatula or wooden spoon; fold the scrambled eggs into the quinoa mixture. Add peas; cook, stirring often, until the eggs are cooked and the peas are heated through, about 2 minutes.Divide the quinoa mixture among 4 bowls. Garnish with the reserved sliced scallions. Serve with lime wedges, if desired.EquipmentLarge wok or skilletOriginally appeared: EatingWell.com, January 2023
Directions
Trim scallions. Slice white and light green parts crosswise into 1-inch pieces; set aside. Slice dark green tops diagonally into 1/4-inch-thick slices; set aside for garnish.Heat canola oil in a large wok or skillet over high heat until it begins to smoke, about 5 minutes. Add quinoa; cook, stirring often, until toasted and heated through, about 3 minutes. Stir in carrots, broccoli, garlic and the reserved white and light green scallion pieces; cook, stirring constantly, until fragrant and the vegetables are vibrant in color but still crisp, 2 to 3 minutes. Stir in soy sauce, sesame oil, salt and pepper.Push the quinoa and vegetables to the sides of the pan. Add eggs to the center of the pan; cook, undisturbed, for 30 seconds. Scramble the eggs with a spatula or wooden spoon; fold the scrambled eggs into the quinoa mixture. Add peas; cook, stirring often, until the eggs are cooked and the peas are heated through, about 2 minutes.Divide the quinoa mixture among 4 bowls. Garnish with the reserved sliced scallions. Serve with lime wedges, if desired.EquipmentLarge wok or skillet
Trim scallions. Slice white and light green parts crosswise into 1-inch pieces; set aside. Slice dark green tops diagonally into 1/4-inch-thick slices; set aside for garnish.
Heat canola oil in a large wok or skillet over high heat until it begins to smoke, about 5 minutes. Add quinoa; cook, stirring often, until toasted and heated through, about 3 minutes. Stir in carrots, broccoli, garlic and the reserved white and light green scallion pieces; cook, stirring constantly, until fragrant and the vegetables are vibrant in color but still crisp, 2 to 3 minutes. Stir in soy sauce, sesame oil, salt and pepper.
Push the quinoa and vegetables to the sides of the pan. Add eggs to the center of the pan; cook, undisturbed, for 30 seconds. Scramble the eggs with a spatula or wooden spoon; fold the scrambled eggs into the quinoa mixture. Add peas; cook, stirring often, until the eggs are cooked and the peas are heated through, about 2 minutes.
Divide the quinoa mixture among 4 bowls. Garnish with the reserved sliced scallions. Serve with lime wedges, if desired.
Equipment
Large wok or skillet
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)346Calories15gFat42gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
