Sick on New Years + Quinoa Fried Rice

Being sick on new years day wasn't half as horrible as it sounds.  If I had to rate this cold from 1 to 10 with 10 being the worst cold I have ever had, this would be a three.  Yup, it's pretty meh.  I thought for sure that I would be kicking the dead germs' butts and getting back to my normal self by now (this cold started a few days after Christmas), but I'm still not completely over it yet.  I've finally proved my mom's truthfulness when she told me as a child that I had to rest to get better.  I was a very obedient child, though she might not agree completely, and therefore I had never had the chance to prove her words wrong until now.  A mama gets no rest with a one-year-old running wild in the house and on the walls and over her hair.  It's real comfort, though, that my child hasn't caught what I have.  But then it really isn't that bad when your husband gives you the royal treatment while he's home with dinner in bed and the frequent head-pokes through the door just to check on me while blocking the King of all wild things from entering the bedroom.

Anyhow, I made dinner the other night which was a rather ordinary action in itself, but the fruit of my work was quite delicious if I do say so myself.  I made quinoa fried rice or perhaps you'd rather call it fried quinoa, like Jake, since there's really no rice in this dish at all.

{ Quinoa Fried Rice }

Adapted from Damn Delicious

1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, diced
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
2/3 cup frozen corn
2/3 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
Salt to taste
Chicken powder
2 green onions, sliced
Sriracha, for serving

Heat 1 tablespoon olive oil in a medium skillet over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

Add mushrooms and broccoli. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.

Add ginger, soy sauce, a pinch of salt and some chicken powder. Gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes. Stir in green onions.

Serve immediately, drizzled with Sriracha, if desired.