So I had a decent sized bag of unopened quinoa, that I didn’t know what to do with. After thinking about it for a few minutes, for some reason Asian Fried Rice came to my mind. I wasn’t working with rice, so I thought why not try it out with quinoa? So I looked around my fridge and found 2 green bell peppers and half a carton of eggs still left. That’ll work. Let’s get on down to the recipe, shall we?
1 cup of quinoa (uncooked)
2 green bell peppers (sliced)
soy sauce (Gluten, GMO and sugar free)
2-3 garlic cloves (sliced or minced….whatever you prefer)
red pepper flakes
First off, coat your saucepan with olive oil and then throw in the sliced or minced garlic. You can go ahead and add in the red pepper flakes now as well. While that’s heating up, slice your peppers. Add the peppers into the heated saucepan and turn the burner on medium low heat. Cover and let the peppers cook and soften for 5-8 minutes. Now, you can start on preparing the quinoa. Follow the package/box instructions. I made two cups of quinoa, just so that I had extra for later in the week. You’ll only need one cup for this recipe though. Keep an eye on the peppers. Once they are cooked down and sautéed enough, remove them from the pan and place aside in a bowl. You’re going to want to use the same saucepan that you used for the peppers, since you’re going to want all that oil and flavor for your eggs. Just go ahead and crack two eggs and cook them as a normal sunny-side up egg, but just let it cook a little longer, until you notice that the yolk isn’t runny anymore. After your eggs are cooked, go ahead and slice them up some. Then just add in all of the other cooked ingredients back into that same saucepan, (quinoa and peppers). Stir in your desired amount of soy sauce.
Enjoy! I know you’ll love it! It’s so good!