Ingredients
6
6 servings
- •1.5 cups water
- •1 cup quinoa
- •salt to taste
- •2.5 tablespoons soy sauce
- •1.5 tablespoons teriyaki sauce
- •0.75 teaspoon sesame oil
- •1 tablespoon olive oil, divided
- •2 carrots, peeled and chopped
- •0.25 onion, chopped
- •3 scallions, chopped, divided
- •3 cloves garlic, minced
- •0.5 teaspoon minced fresh ginger
- •2 eggs, beaten
- •0.5 cup frozen peas
Instructions
- Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
- Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
- Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
- Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
- Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.
Nutritional Facts
Per 6 servings
- Calories: 189
- Carbohydrate: 26g
- Fat: 6g
- Fiber: 4g
- Protein: 8g
- Sugar: 3g
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