Quinoa instead of rice, scrambled egg through it, and a coconut aminos teriyaki sauce with sesame oil and rice wine vinegar. A bag of frozen mixed vegetables does the rest, which makes this a genuine twenty-minute dinner on a night with no plan.
Drain the quinoa properly before it goes into the wok. Wet quinoa turns the whole bowl to mush and the sauce never clings.
1 cup quinoa, rinsed
Avocado oil
½ onion, chopped
1 cup frozen organic mixed vegetables
2 eggs, scrambled
Sauce
6 tbsp coco aminos teriyaki sauce
1 ½ tsp sesame oil
1 tsp rice wine vinegar
Salt and pepper, to taste
1In a saucepan, cook quinoa according to package directions.
2In a separate wok, heat up oil and saute onions until caramelized.
3Stir in frozen mixed vegetables, and heat until cooked through.
4Mix in eggs and cook until scrambled.
5Add in drained quinoa until all ingredients are evenly distributed.
6In a separate bowl, whisk together all sauce ingredients, and mix into the quinoa to evenly coat. Enjoy!
Ingredients
1 cup quinoa, rinsed
Avocado oil
½ onion, chopped
1 cup frozen organic mixed vegetables
2 eggs, scrambled
Sauce
6 tbsp coco aminos teriyaki sauce
1 ½ tsp sesame oil
1 tsp rice wine vinegar
Salt and pepper, to taste
Directions
1In a saucepan, cook quinoa according to package directions.
2In a separate wok, heat up oil and saute onions until caramelized.
3Stir in frozen mixed vegetables, and heat until cooked through.
4Mix in eggs and cook until scrambled.
5Add in drained quinoa until all ingredients are evenly distributed.
6In a separate bowl, whisk together all sauce ingredients, and mix into the quinoa to evenly coat. Enjoy!
My kids really enjoyed it. Thanks 😊
So happy to hear it!