Veggie Quinoa Fried 'Rice"

Tonight was a fun creation for dinner. I needed to whip something together really quick to bring to Jack's moms for dinner for myself since unfortunately I was unable to indulge in her dinner due to the meat.

I am a lover of different asian foods so I love creating new dishes. This was was a success and now I have 4 days of meal prep done for the week.

• Ingredients:
• 1 tablespoons toasted sesame oil, divided 
• 6 large egg whites, beaten 
• 2 cloves garlic, minced
• 1 small onion, diced 
• 8 ounces shitake mushrooms, sliced 
• 1 orange bell pepper, diced
• 1 zucchini, chopped 
• 2 carrots, peeled and grated 
• 3 cups cooked quinoa 
• 1 tablespoon grated fresh ginger 
• 3 tablespoons liquid aminos
• 2 green onions, sliced (optional)
• Sriracha, for serving (optional)

• Directions:
• Heat 1 tablespoon sesame oil in a large skillet or wok over medium high heat. Add garlic, onions, and peppers and cook, stirring often, until onions have become translucent, about 4-5 minutes. 
• Add mushrooms and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. 
• Add carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. 
• Next, make a well in the center of pan and add eggs. Cover pan until eggs are cooked through, stirring eggs frequently.  
• Add ginger and aminos, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes. 
• Serve immediately, topped with green onions and drizzled with Sriracha, if desired.

Here is the meal prepped version;