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Photo: Jason Donnelly
Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonspeanut or canola oil, divided3scallions, thinly sliced, plus more for serving1tablespoonminced fresh garlic1tablespoonminced fresh ginger2cupsgreen beans, trimmed and cut into 1/2-inch pieces1smallyellow squash, diced1smallzucchini, diced2cupscold cooked quinoa (see Tip)3tablespoonsoyster sauce, preferably vegetarian4large eggs1tablespoontoasted sesame oil
Cook Mode(Keep screen awake)
Ingredients
3tablespoonspeanut or canola oil, divided
3scallions, thinly sliced, plus more for serving
1tablespoonminced fresh garlic
1tablespoonminced fresh ginger
2cupsgreen beans, trimmed and cut into 1/2-inch pieces
1smallyellow squash, diced
1smallzucchini, diced
2cupscold cooked quinoa (see Tip)
3tablespoonsoyster sauce, preferably vegetarian
4large eggs
1tablespoontoasted sesame oil
DirectionsHeat 2 tablespoons peanut (or canola) oil in a large cast-iron or nonstick skillet over medium-high heat. Add scallions, garlic and ginger. Cook, stirring, for 20 seconds. Add green beans, squash and zucchini. Cook, stirring, until the vegetables are tender, about 2 minutes. Add quinoa, the remaining 1 tablespoon peanut (or canola) oil and oyster sauce. Cook, stirring, until the quinoa is hot, 2 to 3 minutes.Make 4 indentations in the quinoa mixture and crack an egg into each one. Cover the pan and cook until the egg whites are just barely set, about 3 minutes. Serve drizzled with sesame oil and sprinkled with more scallions, if desired.TipA whole-grain-like seed native to South America, quinoa cooks up light and fluffy in about 15 minutes. Keeping shelf-stable packages of the precooked fiber- and protein-packed side on hand is an easy way to speed up weeknight dinner prep. Find them in the grains section of well-stocked grocery stores.Originally appeared: EatingWell Magazine, July/August 2021
Directions
Heat 2 tablespoons peanut (or canola) oil in a large cast-iron or nonstick skillet over medium-high heat. Add scallions, garlic and ginger. Cook, stirring, for 20 seconds. Add green beans, squash and zucchini. Cook, stirring, until the vegetables are tender, about 2 minutes. Add quinoa, the remaining 1 tablespoon peanut (or canola) oil and oyster sauce. Cook, stirring, until the quinoa is hot, 2 to 3 minutes.Make 4 indentations in the quinoa mixture and crack an egg into each one. Cover the pan and cook until the egg whites are just barely set, about 3 minutes. Serve drizzled with sesame oil and sprinkled with more scallions, if desired.TipA whole-grain-like seed native to South America, quinoa cooks up light and fluffy in about 15 minutes. Keeping shelf-stable packages of the precooked fiber- and protein-packed side on hand is an easy way to speed up weeknight dinner prep. Find them in the grains section of well-stocked grocery stores.
Heat 2 tablespoons peanut (or canola) oil in a large cast-iron or nonstick skillet over medium-high heat. Add scallions, garlic and ginger. Cook, stirring, for 20 seconds. Add green beans, squash and zucchini. Cook, stirring, until the vegetables are tender, about 2 minutes. Add quinoa, the remaining 1 tablespoon peanut (or canola) oil and oyster sauce. Cook, stirring, until the quinoa is hot, 2 to 3 minutes.
Make 4 indentations in the quinoa mixture and crack an egg into each one. Cover the pan and cook until the egg whites are just barely set, about 3 minutes. Serve drizzled with sesame oil and sprinkled with more scallions, if desired.
Tip
A whole-grain-like seed native to South America, quinoa cooks up light and fluffy in about 15 minutes. Keeping shelf-stable packages of the precooked fiber- and protein-packed side on hand is an easy way to speed up weeknight dinner prep. Find them in the grains section of well-stocked grocery stores.
Originally appeared: EatingWell Magazine, July/August 2021
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Nutrition Facts(per serving)342Calories20gFat29gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
