As my meal planning tends to be somewhat last minute, I love the versatility of this recipe. The veggies allow for easy substitutions based on what's on hand or based on your particular tastes.
Our first serving used Guy's method of toasting the quinoa, and our second used leftover quinoa from another recipe. Both worked wonderfully and the second version saved some time, though I will enjoy the toasted when time allows. We've substituted spinach and kale for the greens and changed up the veggies to include asparagus and red pepper in addition to those on Guy's list. Have fun, create, and enjoy!
Guys recipe is given from his book, Guy Fieri Food: Cookin' It, Livin' It, Lovin' It
, my alterations are in red.
1 ½ cups quinoa
3 cups water or vege stock (water)
3 tbs grapeseed or olive oil (1 1/2 Tbs - I eyeballed it)
2 cups diced onions, about 1 ½ med onion
¼ cup chopped shallot (didn't use)
¼ cup minced garlic (4 large cloves)
½ cup minced ginger (2 Tbs grated fresh ginger)
1 cup finely chopped green onions
1 cup diced carrots
2 cups shredded baby bok choy (spinach or kale)
1 cup finely diced celery (didn't use)
2 cups shredded napa cabbage (didn't use)
1 cup diced sugar snap peas (we've also used asparagus and chopped red peppers)
3 tbs low sodium soy sauce (+ 1 Tbs Sesame Oil and Sriracha to taste)
2 large eggs, lightly beaten
Wipe out the skillet and heat 1 ½ tbs of the olive oil over medium high heat. Add the onions and cook until well browned and soft, about 20 to 30 minutes, stirring occasionally. Stir in the shallots, and cook for 2 minutes, then the garlic, ginger, and green onion, cooking for 3 to 4 minutes more. Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and combine. Transfer mixture to a bowl and cover.
Heat remaining oil in skillet over medium-high heat. Add the quinoa. When heated through, pour the eggs over the quinoa until eggs have cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed.
