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.
1cupquinoa, rinsed
Avocado oil
½onion, chopped
1cupfrozen organic mixed vegetables
2eggs, scrambled
Sauce
6tbspcoco aminos teriyaki sauce
1 ½tspsesame oil
1tsprice wine vinegar
Salt and pepper, to taste
1
In a saucepan, cook quinoa according to package directions.
2
In a separate wok, heat up oil and saute onions until caramelized.
3
Stir in frozen mixed vegetables, and heat until cooked through.
4
Mix in eggs and cook until scrambled.
5
Add in drained quinoa until all ingredients are evenly distributed.
6
In a separate bowl, whisk together all sauce ingredients, and mix into the quinoa to evenly coat. Enjoy!
