Ingredients needed:

• 1 to 1 1/2 cups of cooked quinoa
• 1 to 1 1/2 cups of tofu chunks, further cut into smaller pieces
• 1/2 to 3/4 cups of frozen pulses (kidney and black beans in this case, but you can easily use chickpeas)
• 1 cup of chopped carrots
• 1 cup of chopped zucchini
• 1 medium onion, chopped
• 1 cup of frozen green leafy vegetables (I used a mix of kale and spinach in this case)
• 1 whole egg and 1 egg white (optional)
• 1 tablespoon each of chopped garlic and ginger
• 1/2 to 1 tablespoon of soy or tamari sauce
• 1/2 to 1 tablespoon each of black pepper, dried basil and dried oregano (optional)

Directions:

1. Start by heating a wok with oil or broth and add the onions, garlic and cook for about 1-2 minutes
2. Add carrots first (as they take longer to cook), followed by zucchini and tofu
3. Add the dried herbs and black pepper, if using
4. Add quinoa and cook for about 3 minutes.  If the pan looks dry, add a bit more broth.
5. Add pulses
6. Add frozen vegetables
7. Clear the centre of the pan and add the eggs, scrambling them and adding the quinoa, pulses, tofu and vegetable mixture into the eggs, stirring until the eggs are cooked through.

We served ours topped with a bit of hummus and chunky ketchup for a more fusion taste.

The post Simple Dinners: Vegetarian Fried Quinoa appeared first on Cynthia C. Mintz.