Veggie Quinoa Fried "Rice"

Who doesn't love a cup of fried rice from your favorite hibachi restaurant?  This healthy version (I even think The Slender Student would approve!) incorporates delicious ingredients from my 2013 healthy foodie grocery list.  It's easy to make and satisfying...and it won't leave you feeling guilty at the dinner table.  My family enjoyed this meal the other evening with Asian-inspired, sesame seed-encrusted grouper.  I'll post that recipe soon, too!

veggie quinoa fried "rice"
Adapted from one of my favorite blogs, Love & Lemons

Serves 3-4

3 cups cooked quinoa
1 tablespoon canola oil
6 garlic cloves
4 green onions, thinly sliced
4 oz. shiitake mushrooms, stemmed and sliced
1 cup frozen edamame
1 cup baby bok choy
1 cup snow peas, cut into 1-inch pieces
2 large eggs, beaten
1 tablespoon low-sodium soy sauc
Sesame seeds
Sesame oil

1. In lightly-salted, boiling water, blanch the bok choy until tender; drain and cut into 1-inch pieces. Set aside.

2. Heat oil in large nonstick frying pan over medium-high heat and swirl to coat pan. Add garlic and green onions and cook until aromatic, about 30 seconds. Add mushrooms and snow peas until golden, about 5 minutes.

3. Add quinoa, edamame and bok choy. Cook until quinoa is golden brown, about 3 minutes.

4. Make a well in the center of the mixture, exposing bottom of the pan. Put the beaten eggs and soy in the middle and stir until just cooked through. Break up the egg mixture and stir into the veggie quinoa mixture. Stir fry until the edges are golden, about 3 minutes. Taste and add more soy sauce or a drizzle of sesame oil accordingly. Serve immediately!

*Keep in mind that you can add or subtract any vegetables you choose! That's the beauty of a mixed vegetable recipe.