Categories  

                

Asian/Hawaiin


1 cup quinoa (or 2� to 3 cups leftover cooked quinoa)
1 � cups water or low-sodium chicken stock
� small onion, chopped
2 carrots, peeled and chopped
3 scallions, chopped and divided
3 garlic cloves, minced
� teaspoon fresh ginger, minced
1 tablespoon olive oil
2 eggs, lightly scrambled (still raw)
� cup frozen peas, thawed
2 small chilies chopped fine Thai preferred (optional)
Sauce:
1 � tablespoons teriyaki sauce
2 � tablespoons soy sauce
� teaspoon sesame oil

Goes well with Click Here

1.Rinse quinoa a few times in cold water.

2.Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.

3.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.

4.Cool and store in the fridge, preferably overnight.

5.Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.

6.Heat � tablespoon olive oil in a large saut� pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic, chilies (if using) 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. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.

Excellent