Ingredients
The following ingredients have 4 Servings
- 1 tablespoon toasted sesame oil
- 2 garlic cloves ((peeled and minced))
- 1 1/2 cups frozen shelled edamame
- 1 cup shredded carrots
- 3 cups fully cooked quinoa
- 2 eggs ((lightly beaten; optonal))
- 1/4-1/2 cup teriyaki sauce
- 1/2 cup roasted cashews or peanuts ((finely minced; optional))
- minced green onion, minced cilantro, hot sauce, fresh lime juice ((optional for topping))
Instruction
- Heat a large nonstick or cast iron skillet over medium-high heat. Once hot, add sesame oil and garlic and cook for 2-3 minutes or until fragrant.
- Add the edamame and carrots. Stir, then cook for 4-6 minutes or until the carrots are soft.
- Add the cooked quinoa and stir. Cook for 4-5 minutes, or until warmed through.
- Optional: Push quinoa mixture to the side and add the eggs. Cook, stirring often to move the uncooked egg underneath, for 3-4 minutes or until fully cooked.
- Drizzle the sauce over the pan and stir together. Taste and add more sauce as desired.
- Serve warm with chopped peanuts, green onion, cilantro, fresh lime, and/or hot sauce (for adults) as desired.
