Ingredients:
- 1 cup of Keen One Garden Medley Quinoa
- 1 ½ cups water or low-sodium chicken or vegetable stock
- ¼ small onion, chopped
- 2 carrots, peeled and chopped
- 3 scallions, chopped and divided
- 3 garlic cloves, minced
- ½ teaspoon fresh ginger, minced
- 1 tablespoon olive oil
- 2 eggs, lightly scrambled (still raw)
- ½ cup frozen peas, thawed
Sauce:
- 1 ½ tablespoons teriyaki sauce
- 2 ½ tablespoons soy sauce
- ¾ teaspoon sesame oil
Directions:
- Cook Keen One Garden Medley Quinoa according to package directions. Remove from heat and let set for five minutes or so. Fluff with a fork.
- Cool and store in the fridge, preferably overnight.
- Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
- Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.