Easy Egg-Fried Quinoa
with Broccoli + Cauliflower
Egg-Fried Quinoa with Broccoli + Cauiflower
One of the tastiet, healthiest, and simplest salads you'll ever make
Tips, how-to videos + more recipe ideas →
- 10 mins
Active Time
- 25 mins
Total Time
Servings
24
Ingredients
- 2 eggs
-
½ head broccoli
-
½ head cauliflower
- ½ cup quinoa
Seasoning
- sriracha
- soy sauce
- garlic powder
- 4 eggs
- 1 head broccoli
- 1 head cauliflower
- 1 cup quinoa
Seasoning
- sriracha
- soy sauce
- garlic powder
Instructions
- 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.