I end up with a good amount of leftovers. Most of them get gobbled up for lunches, or occasionally breakfast. This isn’t so much a recipe, but one of my favorite ways to repurpose quinoa. I’d been out hiking in the afternoon and came back hungry, and saw this needed to get used up. I really dislike wasting food and I try to have as little food waste as possible. When frozen veggies are on sale at the store I stock up and save for dishes like this.
4 cups cooked quinoa
2 cups veggies fresh or frozen works (for this I used a bag of frozen stir fry veggies)
2 eggs, scrambled
2 tablespoons gluten free soy sauce
1 tablespoon fresh ginger, grated
Add the veggies, soy, and ginger. Mix well and cook over medium heat for 5-10 minutes until everything is cooked, but veggies are still firm. Serve and eat right away, with as much quinoa as I had this because another full dinner that was ready in about 15 minutes, and could have fed 4.