Hibachi-Style Quinoa

Adapted from Skinny Taste

I am amazed at all the things you can do with quinoa! It has great texture and it's so versatile. We have already used it for Italian, Mexican, and seafood dishes, but tonight we cooked it with an Asian twist. This recipe is a lot like the fried rice you might get at a Chinese or Japanese restaurant with lots of flavor and veggies. Next time we hope to find the fish sauce that it calls for, and we might even add shrimp to boost it up a bit.

Ingredients:

• 4 cups cooked quinoa
• 8 scallions, chopped
• 4 cloves garlic, minced
• 2 red peppers, diced small
• 1 tomato, diced small
• 4 tsp soy sauce
• 2 tsp fish sauce (Food Lion didn't have this so we used 1 tsp soy sauce, 1/2 tsp lime juice, 1/2 tsp chicken broth)
• 2 tsp vegetable oil
• cooking spray
• 3 egg whites, scrambled
• 1 whole egg, scrambled
• salt, to taste

Directions:

Coat a large nonstick skillet with cooking spray. Scramble the eggs on medium heat. Add salt and cook for 2-3 minutes or until done. Set aside.

Add the vegetable oil to the same skillet followed by the scallions, peppers, and garlic. Saute on medium heat for about 3 minutes, then add the tomato and stir in all the quinoa. Add soy sauce and fish sauce (or substitute) and stir to mix all the ingredients. Continue stirring a few minutes, then add cooked scrambled eggs. At this point you may need to add more soy sauce, to taste, and then mix well for another 30 seconds.

Yield: 4 servings