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Description
Easy weeknight dinner that can be made with leftovers
Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup cooked quinoa
- 1 Tbsp. oil
- 3 cloves garlic (minced)
- 6 oz. mushrooms (thinly sliced)
- 4 oz. frozen vegetables
- 4 oz. corn kernels
- 3 eggs (optional)
- black pepper
- 4 Tbsp. dark soy sauce
- 1 onion (diced)
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Directions
- Heat the oil in a large frying pan or wok, and add all the vegetables (onion through corn). Cook over a fairly low heat, stirring every couple of minutes, for 5-10 minutes, until all the vegetables are soft (including the frozen ones!).
- To cook the egg, push all the vegetables to the side of your wok (or even transfer them to a separate bowl for a couple of minutes) - this helps the egg to cook without getting lost through the veg. Crack the eggs into the empty part of the pan. Cook over a fairly low heat for a few minutes, scrambling them with your wooden spoon, until cooked. The vegetables can then be mixed back in.
- 4.When the quinoa is cooked and drained, add it to the pan, and mix well. Add black pepper and soy sauce to taste. I like quite a lot of soy sauce, but add a little to begin with - you can always add more as you're eating. Serve immediately.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories230Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol165mg55% |
Sodium1340mg56% |
Potassium490mg14% |
Protein17g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate22g7% |
Dietary Fiber4g16% |
Sugars5g |
Vitamin A45% |
Vitamin C10% |
Calcium25% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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