Quinoa Veggie ‘Fried’ Rice

Yields 4-6 servings
INGREDIENTS:

• 2 tablespoons olive oil, divided
• 2 large eggs, beaten
• 2 cloves garlic, minced
• 1 small onion, diced
• 8 ounces mushrooms, sliced
• 1 head broccoli, cut into florets
• 1 zucchini, chopped
• 1/2 cup frozen corn
• 1/2 cup frozen peas
• 2 carrots, peeled and grated
• 3 cups cooked quinoa
• 1 tablespoon grated fresh ginger
• 3 tablespoons soy sauce
• 2 green onions, sliced
• Sriracha, for serving

DIRECTIONS:
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.
Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha, if desired.