Thank you, American Egg Board, for sponsoring this post! As always, all thoughts and opinions are truly my own.
I have some very “eggs-clusive” information to share with you today, so be sure to listen up! Have you ever heard of the Dinner Egg?? It’s the biggest thing since…well, eggs! Dinner Eggs are laid at night and bring an incredible new flavor to dinner. Don’t believe me?? Check out the video below and I think that you’ll be blown away! 😊
Are you convinced yet? Lol! Eggs are typically seen as a breakfast food, and most people forget that they are just as delicious at dinner time. Eggs are my go-to solution for a quick and easy dinner on busy weeknights. They are inexpensive and add so much flavor, not to mention high-quality protein, to all kinds of dinner recipes, such as this Easy Vegetable Fried Quinoa!
Besides being delicious, eggs pack so much nutritional goodness! One large egg has 6 grams of protein and all nine essential amino acids…all for 70 calories. Eggs are also one of the few natural food sources of vitamin D (1 mcg per large egg), which along with calcium, is critical for building strong bones.
And let’s not forget about the yolk! Yolks house most of the egg’s nutrients like vitamin B12, iron and more than 40 percent of the protein in an egg. The yolk also has fat-soluble nutrients like vitamins D, E, and A, plus choline and the carotenoids, lutein and zeaxanthin.
Lutein has long been associated with eye health, but research has discovered lutein’s role in cognition as well. In addition to lutein, eggs also contain choline, which plays a role in brain development during pregnancy and infancy, mainly in areas of the brain that are used for memory and learning. Now that you are fully aware of the nutritional content of this amazing food, it would be a shame to limit all of that nutritional goodness to just breakfast!
This Vegetable Fried Quinoa is the perfect way to add in a few eggs at dinnertime, and it took less than 30 minutes to prepare. When making this dish, I chose to use tri-color quinoa to provide a little more color and texture, but you can certainly stick with white quinoa if that’s what you prefer. I recommend letting the quinoa cool before adding it in with the rest of the ingredients. This will help to prevent the quinoa from clumping together during the cooking process.
The scrambled eggs are definitely the highlight of this recipe! You will be surprised how much flavor it adds. And guess what?? This Easy Vegetable Fried Quinoa tastes even better the next day! I packed the leftovers for my hubby’s lunch and he couldn’t stop talking about this dish.
If this doesn’t make you want to try dinner eggs, then I don’t know what will! 😊 For more easy recipes, be sure to visit DinnerEggs.com.
EASY VEGETABLE FRIED QUINOA
- 4 large EGGS beaten
- 3 cups cooked tri-color quinoa cooled
- 1 and ½ cups frozen mixed vegetables
- 2 Tbsp. sesame oil
- 1 onion chopped
- 3 Tbsp., divided butter
- 3 Tbsp. reduced sodium soy sauce
- Salt/pepper to taste
HEAT 1 tablespoon of butter in a large skillet over medium-high heat, until melted. ADD eggs, and COOK until scrambled, STIRRING occasionally. REMOVE eggs, and TRANSFER to a separate plate.
ADD an additional 1 tablespoon butter to the pan and HEAT until melted. ADD frozen mixed vegetables and onions, and SEASON with a salt and pepper to taste. SAUTE for about 5 minutes or until the onions and vegetables are soft.
INCREASE heat to high, ADD in the remaining 1 tablespoon of butter, and STIR until melted. Immediately ADD the cooked quinoa and soy sauce, and STIR until combined. Continue STIRRING for an additional 3-5 minutes to fry the quinoa. ADD in the cooked eggs and sesame oil, STIR to combine.
REMOVE from heat, and SERVE warm.