I have a confession.
Sometimes, I throw together amazing recipes… and I gobble them up before I can grab my big old DSLR. I’m sorry, I can’t help it. When I go back and try to recreate them for you all, I can’t remember what I did, and I end up not sharing my new culinary discovery. 🙁
Those of you who follow me on Instagram know that I am Instagramming 24/7 — updating you all on my socks, my dog, and my new nail color. From now on, I’m also going to Instagram my spontaneous culinary creations so that I can share them with you all before I forget.
Lets start with lunch.
We just got back from vacation a few days ago, and the kitchen is still quite sparse. We had egg whites, quinoa, and a bunch of frozen veggies.
Fried rice brings back elementary school memories for me. My mom would make it for me at least twice a week with salami and egg. That flavor combination will always have a special place in my heart.
Today, I made a healthier and more grown-up version of this childhood favorite of mine. I replaced the white rice with quinoa and replaced the salami and egg with vegetarian sausage patties, egg whites, and a ton of green veggies.
This lunch packs a ton of protein from the quinoa, egg, sausage and edamame, and a ton of vitamins from all of those green veggies — so it’ll keep you feeling strong all afternoon!
- 1/2 cup quinoa (dry)
- 1/2 +1/8 cup water
- 2 tablespoons sesame oil
- 1/2 cup shelled edamame (fresh or frozen)
- 1/2 cup sliced baby carrots
- 2 frozen sausage patties (I used Morningstar farms)
- 1 cup frozen spinach
- 1 cup frozen broccoli
- 1/2 cup egg whites
- 1/4 cup soy sauce
- 1/2 tablespoon fresh grated ginger
- 1/4 teaspoon garlic powder
- 1/4 teaspoon curry powder
Add the quinoa and water to a small saucepan and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 12 minutes, and let stand for 5 minutes.
In the meantime, put the sesame oil into a large frying pan and cook the egg whites. Once set, add the saugsage patties and all of the frozen vegetables. Cook until everything is defrosted. Add the cooked quinoa and stir. Season with the soy sauce, ginger, garlic powder, and curry. Cook on medium-high heat for 5-10 more minutes. Enjoy!