This recipe is great for quickly turning leftover quinoa into a full and nutritious meal. Because it uses an affordable pre-chopped bagged salad and chopped mushrooms, it takes only five or ten minutes.
Start by coating a largeish pan lightly in sesame oil. When the oil is hot, fry up the mushrooms (I used a mix of shittake, baby bella, and yellow oyster), and when they are mostly done, add about half the bag of your chopped salad (I used Dole’s Chopped Asian Blend). When the vegetables have softened, add the cooked quinoa (you’ll need only about a quarter to a third of your usual portion size, since most of the bulk comes from the veggies). Season to taste with soy sauce, pressed ginger, pepper, and garlic powder. Finally, if you want more protein, crack an egg into the pan and mix well with the fried “rice” until cooked.