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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
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!