Description
I’ve recently realized that I’m a one bowl kind of cook, meaning most of my meals all go in one dish. This quinoa is super simple and packed with all kinds of delicious veggies.
Ingredients
- FOR THE STIR-FRY:
- 2 cups Dry Quinoa
- 4 cups Water
- 2 teaspoons Olive Oil, Divided
- 1 Shallot, Chopped
- 1 clove Garlic, Chopped
- 2 Carrots, Diced
- 1 Red Bell Pepper, Stem And Seeds Removed, Diced
- 1-½ cup Green Peas
- ¼ cups Vegetable Broth
- 3 Eggs
- 2 teaspoons Salt
- FOR THE SESAME GINGER SAUCE:
- 4 teaspoons Raw Sugar Or Cane Sugar
- 4 Tablespoons Rice Vinegar
- 2 Tablespoons Amino Acids Or Soy Sauce (low Sodium)
- 2 cloves Garlic, Diced
- 2 teaspoons Sesame Oil
- ½ teaspoons Ground Ginger
- 3 Tablespoons Olive Oil
Preparation
1. In a large saucepan on high heat, bring the water to a boil. Pour in the dry quinoa, cover and simmer for 20 minutes. Remove from heat and set aside.
2. In a large frying pan, heat half of the olive oil on medium high heat. Add the chopped shallot and garlic and cook until aromatic, about 1-1 1/2 minutes.
3. Add the chopped carrot, bell pepper, peas and vegetable broth. Cover with a lid and let it cook on medium-high heat for 5 minutes.
4. While the vegetables are cooking, heat the remaining half of the olive oil in a medium sized frying pan on high heat.
5. Crack the eggs into the pan and scramble until cooked through. Remove from heat.
6. In a small bowl, whisk together all of the dressing ingredients and set aside.
7. Remove the lid from the vegetables (the liquid should almost be evaporated), and pour in the cooked quinoa. Stir together, then pour the sesame ginger dressing over the top and stir again.
8. Add the egg and toss to combine.
