2 cloves garlic, minced & 1 small onion, finely chopped
1 cup mixed vegetables (carrots, peas, corn, bell peppers, etc.)
2-3 tablespoons soy sauce (adjust to taste)
1 tablespoon oyster sauce (optional, for added flavor)
2 large eggs, lightly beaten
Salt and pepper to taste
Green onions (scallions) for garnish (optional)
Sesame seeds for garnish (optional)
Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set it aside.
In a large skillet or wok, heat the cooking oil over medium-high heat. Add the minced garlic and chopped onions and stir-fry for about 1-2 minutes until the onions become translucent and the garlic is fragrant.
Add the mixed vegetables to the skillet and continue stir-frying for another 2-3 minutes until they are slightly tender. You can use fresh or frozen vegetables for this.
Push the vegetables to one side of the skillet and pour the lightly beaten eggs onto the other side. Allow them to cook for a few seconds and then scramble the eggs with a spatula until they are fully cooked.
Now, add the cooked quinoa to the skillet and toss everything together, incorporating the vegetables and eggs evenly throughout the quinoa.
Pour the soy sauce and oyster sauce (if using) over the quinoa mixture. Stir everything well to ensure the sauces coat the quinoa and vegetables thoroughly. Taste and adjust the seasoning with salt and pepper as needed.
Continue to stir-fry the quinoa fried rice for another 2-3 minutes until everything is heated through and well combined.
Once done, remove the skillet from the heat. If desired, garnish with chopped green onions and sprinkle some sesame seeds on top.