Quinoa Fried Rice

I made an adapted version of this recipe and will definitely be re-making this. This recipe serves around 4

Rinse then cook the quinoa. I cooked 1 cup of quinoa with 2 cups of water for 15 minutes then drain whatever water is left.

Beat up 2 eggs and pour into an oiled pan (like an omelette). As soon as its in the pan start breaking it up then let it cook.  Leave this aside to be stirred in at the end

Cut up zucchini, 1 onion, mushrooms. 

Put 1 tablespoon of oil, add onion and 2 tablespoons of minced garlic (2 cloves). Then add frozen peas, corn and carrot, rinsed. Then add zucchini and mushroom. Cook vegetables until done. Finally add the quinoa. 

Add in 3 tablespoons of soy sauce, stir in the egg, add a small bunch of chopped fresh corriander, some walnuts (or any nut) for a bit of crunch and you're done. Add Sriracha sauce and season with S&P.

Serve with extra Sriracha sauce or any chili sauce.

To store: keep in an airtight container and it will last 2 days in the fridge.

I liked that this was healthy, a good way of using up vegetables, easy, high protein from the quinoa and fairly cheap/serve.