Ingredients:
2½ to 3 cups leftover cooked quinoa
¼ small onion, chopped
handful of baby carrots, chopped
1 tablespoon minced garlic
½ teaspoon ground ginger
1 tablespoon olive oil
2 eggs, lightly scrambled (still raw)
½ cup frozen peas, thawed
Sauce:
1 ½ tablespoons teriyaki sauce
2 ½ tablespoons soy sauce
Instructions:
1) Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes.
2) Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
3) Make a well in the center of the quinoa pour eggs in, scramble.
4) Throw in peas, then toss everything together until the peas are warmed through, and serve.
Note: For best texture quinoa is cooked the previous day and stored in refrigerator until it is time to add it to the recipe. Having it precooked also cuts cook/prep time in half.
This recipe is great with Mongolian Beef (or we often substitute chicken in that recipe)!
Until Next Time- Truly Love,
Cassie
Confession, I love Quinoa but I’ve never made it myself. I really need to!
Mia if you can boil water you can cook quinoa! It is a lot like minute rice where it soaks up the water. But it takes a little longer than minute rice! haha.
This sounds delicious Cassie! I’ll have to give it a try.
Belinda- It is a pretty good recipe! Seeing how we don’t eat out much it mixes things up for us. We get to eat some “Chinese” at home!