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Ingredients:

• 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

Instructions

1. 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.
2. Mix the 3 ingredients for the sauce together and set aside.
3. 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.
4. 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.
5. Once eggs have cooked, toss in the peas and corn. Mix together, enjoy warm!

Recipe Notes

You may substitute teriyaki sauce for Mr. Yoshinda’s