This entree utilizes a different grain than traditional rice – quinoa, a food staple of the ancient Incas. Considered a super-grain, it contains more protein than any other grain and is considered a “complete protein” because it contains all eight essential amino acids.
Instructions
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Using a fine mesh strainer, rinse the quinoa. Place in a small saucepan with ¾ cup water and ¼ teaspoon salt. Bring to a boil, then reduce the heat to low.
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Cover and cook, undisturbed, until the quinoa has absorbed the water, approximately 15 minutes. Remove from heat, fluff with a fork and set aside, uncovered.
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Heat the olive oil in a large sauté pan over medium-high heat. Cook the carrot, broccoli and red onion, stirring occasionally, until they soften, 1 to 2 minutes. Add the bell pepper, ginger, garlic, jalapeño, remaining salt and pepper; cook, stirring frequently, about 2 minutes, being careful not to burn the garlic and ginger.
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Remove the vegetables and return the sauté pan to heat.
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Add the quinoa along with the beaten egg. Cook, stirring constantly, until the egg is evenly distributed, about 2 minutes.
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Add the vegetables, green onions, cilantro and soy or tamari sauce, cooking 1 minute more.
Divide among 4 bowls, serve warm.