Taco Spiced Quinoa
Like fried rice, this dish comes together quickly. It’s full of colour and flavour. Use whatever vegetables you have on hand, and feel free to swap out quinoa with rice.
20 min
4 servings
490 calories
Ingredients
4 cups hot water
2 cups uncooked quinoa, preferably white
1 pkg Taco Seasoning
2 small bell peppers
1 cup fresh broccoli florets
4 eggs
1⁄2 tbsp oil
1 cup frozen edamame
Instructions
Mix hot water, quinoa, and seasoning in Multipurpose Steamer. Cover; microwave on high until tender and water has absorbed, 12–15 min.
Meanwhile, slice bell peppers. Cut broccoli florets into bite sized pieces. Whisk eggs in a small bowl.
Heat oil in a wok over medium-high heat. Add bell peppers, broccoli, and edamame; stir-fry until tender-crisp, 3–4 min. Add quinoa; mix well. Continue to stir occasionally – this is to allow the quinoa to get crispy, about 2–3 min.
Add eggs and scramble into quinoa.
Nutritional Information
Per serving: Calories 490, Fat 15 g (Saturated 2.5 g, Trans 0 g), Cholesterol 245 mg, Sodium 115 mg, Carbohydrate 67 g (Fiber 10 g, Sugars 5 g), Protein 24 g.
Tips
Quinoa comes in a variety of colours: white, red, rainbow. White quinoa has the most neutral flavour, others are more nutty and earthy. Choose white quinoa for a faster cook time or be bold and try red or rainbow for a crunchier bite!
Perfectly Balance Your Plate
serve with 1 cup sliced veggies.