Description
**Brown rice can be substituted for quinoa.
Ingredients
Scale
- 1 cup pre-rinsed quinoa
- 2 cups chicken broth (could use vegetable broth)
- 1 tablespoon olive oil
- 1 teaspoon sesame seed oil
- 1 cup finely diced carrots
- 1/2 cup minced green onions
- 2 cloves garlic, minced
- 1/2 cup frozen peas (thawed)
- 2 eggs, beaten
- Kosher or sea salt to taste
- 2 tablespoons lite soy sauce (or Gluten-Free soy sauce, Tamari or Bragg Liquid Aminos), more or less to taste
Instructions
- Add the quinoa and broth, to a medium saucepan and turn to medium-high heat. Cover, bring to a boil and reduce heat to a simmer. Cook until all of the liquid has been absorbed, about 15 minutes. Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. I like to make the quinoa the night before or first thing in the morning.
- In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Then add garlic and cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.
- If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.