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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
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,