If you’re planning to stay in this weekend to work by perhaps beginning your Spring Cleaning, or play – I am always up for a board game or Bid Whist – then this one pot dish may be for you and yours. Packed with the antioxidants of your choice, once the vegetables are chopped the hardest task will have been completed. Surely no one would renege on exclaiming your praises.

Vegetable Fried Quinoa

  • 4 Cups Water
  • 2 Cups Uncooked Quinoa
  • 6 Tbs. Toasted Sesame Oil
  • 3 Eggs
  • 3 Cups Broccoli
  • 3 Large Green Onions
  • 1-2 Sprigs of Green Garlic
  • 1 Medium Carrot
  • 1 Mitake Mushroom
  • 1 Tbs. Fresh Grated Ginger
  • 3 Tbs. Megachef Anchovy Sauce – for Vegans substitute Tamari Sauce
  • 2 Tbs. Vegetarian Beef Stock
  • 1/8 Cup minced Red Onion
  • 1 tsp. Real Salt
  • 1/2 tsp. Spike Seasoning
  • 1/8 Shichimi Togarashi or Black Pepper (optional)

Bring water, the vegetarian beef stock, 2 Tbs. of the Sesame Oil, Spike Seasoning and Real Salt to a boil in a large saucepan. Rinse quinoa, then add to boiling water and reduce heat to low. Cook until water has completely evaporated – approximately 15-20 minutes – remove from heat and set aside.

Chop all the vegetables including the garlic. In a large frying pan heat the remaining 4 Tbs. of Sesame Oil on medium high heat. Add the green garlic, ginger, red onions allowing to cook about 1 minute. Next add the eggs rapidly stirring resulting in what looks like scrambled eggs. Add remaining vegetables (except for the green onions), rice and seasonings in that order. Remove from heat and garnish with the green onions and pepper if you’d like. Serves 6 to 8 people. Pair with vegetable gyoza or dumplings, you can also serve this with any type of seafood and a salad or steamed vegetables. Happy cocooning!

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