Ingredients

The following ingredients have 5 Servings
  • 2 cups cooked quinoa
  • 1 small yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced small
  • 1/2 cup frozen peas
  • 1/2 cup frozen organic corn
  • 2 red, yellow or green peppers, diced
  • 3 fresh garlic cloves, minced
  • 1' knob of fresh ginger, peeled and grated
  • 1 Tbsp avocado oil, or olive oil
  • 2 ½ Tbsps coconut aminos, or low sodium soy sauce
  • 1 tsp sesame oil
  • 2 eggs, lightly scrambled
  • 2 Tbsp toasted sesame seeds, to garnish

Instruction

  • Heat ½ Tbsp avocado/olive oil in a large skillet over high heat.
  • Once hot add the eggs and lightly scramble, then set eggs aside. 
  • In the same preheated pan add the remaining oil. Add all the veggies and cook about 6 minutes. Add garlic and ginger and cook for another 2-3 minutes. 
  • Add the cooked quinoa and stir-fry for about two minutes.
  • Sprinkle in the coconut aminos and sesame oil and stir-fry until incorporated, about 2 more minutes.
  • Add the scrambled eggs then toss everything together until the warmed through.