Easy Egg-Fried Quinoa
with Broccoli + Cauliflower

Egg-Fried Quinoa with Broccoli + Cauiflower

Servings

Get the quinoa started: combine 2 parts liquid with 1 part quinoa, bring to a boil, (optional: add butter, salt, spices), reduce heat to low, and let simmer for 15 minutes. Quinoa lasts a while in the fridge and is great for leftovers, so don't be afraid to cook extra.
Chop the broccoli and cauliflower into bite-sized florets
Heat a large pan over medium-high heat, add butter or oil, and throw in the chopped veggies. Cook for about 7-10 minutes, stirring occasionally, until they're golden brown and crispy.
Meanwhile, crack eggs into a small bowl or mug and whisk
Once the veggies are done, remove them from the pan and set aside. Using the same pan, coat with more oil/butter if necessary, add in the eggs and cook for 1-2 minutes, stirring frequently, until no longer runny.
Turn the heat off on the pan, mix in the veggies and cooked quinoa, and season with your favorite spices and sauces.

Don't be afraid to cook extra quinoa! It keeps great in the fridge and is the perfect base for a quick meal or snack.
For super flavorful quinoa, use broth instead of water for cooking. Any type of broth will work - beef, chicken, veggie. You can use all broth, but we find equal parts broth and water usually works best. So if you're cooking 1 cup of quinoa, use 1 cup of broth and 1 cup of water. We also love putting a bit of butter and salt in there, and a little garlic powder never hurt no one.