Quinoa with Roasted Vegetables

Assemble the perfect gluten-free lunch with this recipe for Quinoa with Roasted Vegetables, nutrients abound in a satisfying sea of ginger, soy, and garlic flavor.

Course Main Course

Cuisine American

Cook Time 10

Total Time 10

Servings servings

Calories 313kcal

Author FoodFaithFitness

Ingredients

1 tbsp toasted sesame oil or coconut oil
1 to 2 garlic cloves minced
3 to 4 cups cooked quinoa chilled
1 (16 oz.) bag organic frozen mixed vegetables
2 large organic eggs
2 to 3 tbsp gluten-free soy sauce
1/2 tsp ground ginger

Instructions

Heat the toasted sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and stir until fragrant, about 30 seconds.
Add the chilled quinoa and frozen mixed vegetables into the skillet. Cook until the vegetables start to soften and the quinoa is well coated with the garlic oil, approximately 2 minutes.
Push the quinoa and vegetable mixture to one side of the skillet. Crack the eggs into the cleared space and scramble them until fully cooked. Then, mix the scrambled eggs into the quinoa and vegetables.
Drizzle the soy sauce over the skillet and sprinkle with ground ginger. Toss everything together and cook for an additional 1 to 2 minutes until the dish is heated through. Taste and adjust the seasonings.
Serve hot.

Nutrition