While many think the only way to make this
dish is with white rice, switching it out for quinoa adds loads of
benefits without taking anything from its wonderful taste. You’ll see,
this dish will be such a hit with your family that they’ll come back for
seconds and thirds!
Ingredients:
3 tbsp vegetable oil
2 eggs
2 carrots, peeled and diced
1 small onion, chopped
½ cup peas, frozen
3 cloves garlic, crushed
Salt, to taste
Pepper, to taste
5 ½ cups quinoa
11 cups water
3 green onions, sliced into rounds
3-4 tbsp soy sauce
½ tsp sesame oil
Directions:
1. Cook quinoa in water, bring the pot to a boil, cover the pot, lower
the flame and cook for 15-20 minutes.
2. Heat ½ tbsp of oil in a pan, break an egg into it and cook while
stirring from time to time, scrambling the egg. Transfer the egg to a
plate.
3. Add 1 tbsp of oil to the pan and warm it up, add carrots, onion,
peas, garlic, salt, and pepper.
4. Fry the ingredients for 5 minutes or until the carrots and onion
soften.
5. Pour 1 ½ tbsp of oil into the pan and add the cooked quinoa, green
onions, and soy sauce.
6. Mix everything together and keep frying for 3 minutes.
7. Add the scrambled egg to the pan and dress in sesame oil. Serve warm.