Ingredients
- 1 tablespoon olive oil
- 2 large eggs beaten
- 1 cup carrots diced
- 1/2 cup white onion diced
- 1/2 cup frozen peas thawed
- 2 cloves garlic minced
- Salt and pepper to taste
- 4 cups cooked quinoa chilled
- 2 green onions thinly sliced
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
Instructions
- Warm the olive oil in a large skillet over medium heat. Pour in the beaten eggs and scramble until fully cooked. Remove the eggs and set them aside on a plate.
- In the same skillet, add the diced carrots and onions, cooking until they begin to soften, about 3 minutes. Stir in the peas and garlic, seasoning with salt and pepper, and cook for another 2 minutes.
- Increase the heat to medium-high and add the cooked quinoa along with the green onions. Drizzle with soy sauce and toss to combine everything evenly. Fry the mixture, stirring frequently, for about 5 minutes until the quinoa is slightly crispy.
- Fold the scrambled eggs back into the skillet, mixing well to distribute. Finish by stirring in the sesame oil and remove from heat.
- DEVOUR!