Yields: 5 | Serving size: 1 cup | Calories: 250 | Total Fat: 13 g | Saturated Fats: 2 g | Trans Fats: 0 g | Points Plus: 7 | Previous Points: 5 | Cholesterol: 0 mg | Sodium: 182 mg | Carbohydrates: 28 g| Dietary fiber:5 g | Sugars: 1 g | Protein: 9 g
Ingredients
a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes.
Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. Save
time by cooking ahead and make the stir-fry the next day.
In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until
tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.
If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.
NOTE Brown rice can be substituted for quinoa.
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