Ingredients
1 c. quinoa, rinsed
Kosher salt
1 tbsp. sesame oil, plus more for serving
1 large onion, diced
1 large carrot, peeled and diced
1 1/2 c. frozen peas
2 cloves garlic, minced
2 tbsp. low-sodium soy sauce
3 large eggs, whisked
Thinly sliced green onions, for garnish
Preparation
Step 1In a medium saucepan, bring quinoa and 2 cups water to a boil. Reduce heat and simmer until water is absorbed, 20 minutes. Season with salt and fluff with a fork. Step 2In a large skillet over medium heat, heat oil. Add onion, carrot, and peas and cook until tender, 8 to 10 minutes. Add garlic and soy sauce and cook until fragrant, 1 minute more. Crack in eggs and scramble, 1 to 2 minutes. Step 3Stir in cooked quinoa and let heat through, 3 minutes. Step 4Drizzle with sesame oil and top with green onions.
