Ingredients

The following ingredients have 4 Servings
  • 120 g quinoa (about 3/4 cup)
  • 1 bsp oil
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 150 g mushrooms (thinly sliced (about 6 oz))
  • 100 g frozen vegetables (I used a mixture of corn, peas, green beans and baby carrots (about 4oz))
  • 100 g canned sweetcorn kernels (drained (about 4 oz))
  • 3 eggs
  • Black pepper
  • 3-4 tbsp dark soy sauce (plus more to serve (**see note))

Instruction

  • Boil the quinoa in plenty of water, and drain it once it's soft.
  • Meanwhile, 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.
  • 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.