Ingredients

The following ingredients have 4 Servings
  • 2 cups vegetable broth
  • 1 cup Bob’s Red Mill Organic Quinoa (uncooked)
  • 2  teaspoons coconut oil (divided)
  • 1/2  yellow onion (finely diced)
  • 1/2 cup diced carrot
  • 1/2  cup frozen edamame (shelled and de-frosted)
  • 1/4  teaspoon ground ginger
  • 1  teaspoon sriracha (more or less to taste)
  • 2  large cloves  garlic (pressed or minced)
  • 2  tablespoons soy sauce (or gluten free alternative)
  • 1/2 tablespoon seasoned rice vinegar
  • 4 large eggs (cooked to your liking)
  • cilantro and green onions (optional for garnish)

Instruction

  • Cook quinoa and vegetable broth together according to package directions.
  • Chill in fridge until cold. MAKE THIS DAY BEFORE IF POSSIBLE FOR BEST RESULTS.*
  • Melt 1 teaspoon coconut oil in large saute pan over medium heat.
  • Once melted, add in onion and carrot. Cook for 5-10 minutes, or until carrots are tender and cooked to your liking.
  • Stir in edamame, ginger, sriracha, and garlic and cook for 30 seconds.
  • Increase heat to medium-high/high and melt remaining coconut oil.
  • Add in cold quinoa, soy sauce, and vinegar, then cook for 2-3 minutes, or until warmed through. Stir constantly to avoid burning.
  • Taste and re-season, if possible, then serve with fried eggs, cilantro, and green onions!