We’ve decided next month is going to be John Cooks May, where my husband will be taking over the primary kitchen responsibilities next month (I’ll probably make a few things here and there). Because of that, I’m trying to stretch out April with what I already have in the fridge, so he can do a big shopping trip later in the week. So we’re eating things like leftover quinoa stir fry for breakfast.
About 1 cup leftover cooked quinoa
1 onion, chopped
assorted leftover cooked vegetables (corn, asparagus, tomato)
1 tsp minced ginger
1 garlic clove, mixed
Heat oil in pan. Sautee onions and ginger until soft. Scramble eggs with a little soy sauce and cook into pieces, set aside.
Stir fry quinoa, cooked egg, garlic and vegetables together with soy sauce. Serves two.