Ingredients

The following ingredients have 8 Servings
  • 1 cup uncooked quinoa (~2.5 cups cooked)
  • 2 cups Vegetable broth, low sodium
  • 1/4 cup red onion, chopped
  • 2 carrots, peeled and chopped
  • 3/4 cup frozen peas, thawed
  • 3/4 cup frozen corn, thawed
  • 3 cloves garlic
  • 1/2 tsp. ginger, minced
  • 1/2 tsp. garlic powder
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 eggs
  • salt, pepper, red pepper chili flakes
  • 3 Tbsp. Soy sauce, low sodium (or liquid aminos)
  • 1 tsp. Sesame oil
  • 2 Tbsp. Mr. Yoshinda's sweet and savory sauce

Instruction

  • Rinse and cook quinoa according to package. Once cooked, remove from heat, fluff with fork, place in a bowl and put in fridge to cool.
  • Mix the 3 ingredients for the sauce together and set aside.
  • Heat 1 Tbsp. EVOO in a wok on high heat. Toss in the carrots and the onions and cook for a couple minutes. Then add in the garlic, salt, pepper, garlic powder, red pepper flakes, and ginger and cook for 2 more minutes. Add the remaining EVOO and the quinoa.
  • Add the sauce until nicely incorporated. Make a well in the middle of the quinoa to pour the 2 eggs. Pour eggs in and scramble.Once eggs have cooked, toss in the peas and corn. Mix together, enjoy warm!