1 CUP QUINOA
2 CUPS WATER OR LOW-SODIUM CHICKEN STOCK
¼ SMALL ONION, CHOPPED
2 CARROTS, PEELED AND CHOPPED (ABOUT ¾ CUP)
3 SCALLIONS, CHOPPED AND DIVIDED
3 GARLIC CLOVES, MINCED
½ TEASPOON FRESH GINGER, MINCED
1 TABLESPOON OLIVE OIL
2½ TABLESPOONS SOY SAUCE
1½ TABLESPOONS TERIYAKI SAUCE
¾ TEASPOON SCALLIONS
2 EGGS, LIGHTLY SCRAMBLED (STILL RAW)
½ CUP FROZEN PEAS, THAWED
Rinse quinoa a few times in cold water. Bring quinoa & water or chicken stock to a boil in med. Saucepan and reduce to simmer, season with salt.
Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and fluff with a fork. Transfer to plate and place in fridge to chill.
Mix soy sauce and sesame oil in small bowl. Set aside.
Heat ½ tbsp. olive oil in large saute pan over high heat. Add onion & carrot, cook about 2 minutes.
Add 2 scallions, garlic & ginger. Cook another 2 minutes. Add in the rest of the olive oil and quinoa. Stir-fry about 2 min.
Add sauce and stir-fry until mixed.
Make a well in the center, pour eggs & scramble.
Throw in peas, toss everything together until peas are warmed. Add remaining scallions and serve.