1 serving; 10 min preparation; 25 min cooking time.
I wanted to make fried rice with egg, but then I thought why not making it healthier by using quinoa. It’s an interesting Asian-inspired combination, but it’s light and healthy at the same time.
Indeed, I put “fried” in the name, but in comparison with most Asian meals, there is no extra oil or actually frying. So enjoy this delicious meal without any extra added calories. And if you want to make it extra fresh, add some scallions. I personally don’t like raw onions, but I’m sure a lot of people do.
- 50 g quinoa, uncooked
- 250 g button mushrooms, sliced
- 2 eggs
- 1/4 tsp white pepper
- 1/4 tsp salt
- 1/4 tsp ground coriander
- 1/4 tsp garlic powder
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh cilantro, minced
- 2 tbsp scallions, chopped (optional)
- 2 tsp olive oil
Cook the quinoa in a pan with enough water. Season it with salt. Let it cook all the way through. It will take about 8 to 10 min. Drain from the water and set aside.
Glaze a cooking pan with 1 tsp olive oil. Add the mushrooms, season with salt and pepper and cook until golden. Set aside on a piece of kitchen paper.
In the same pan add 1 tsp olive oil. Beat the eggs in a bowl. Season them with salt, pepper, garlic powder and ground coriander. Pour the mixture in the pan. Stir until the eggs turn pale.
Then add the quinoa and the mushrooms. Add the soy sauce and minced cilantro. Stir for 3 to 4 min. Add more seasoning, if necessary. Add scallions at the very end and take from the heat. Garnish with fresh cilantro and scallions. Enjoy!