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Ingredients

1 ½ cups water 1 cup quinoa salt to taste 2 ½ tablespoons soy sauce 1 ½ tablespoons teriyaki sauce ¾ teaspoon sesame oil 1 tablespoon olive oil, divided 2 carrots, peeled and chopped ¼ onion, chopped 3 scallions, chopped, divided 3 cloves garlic, minced ½ teaspoon minced fresh ginger 2 eggs, beaten ½ cup frozen peas

Nutrition Info

188.9 calories carbohydrate: 25.5 g cholesterol: 62 mg fat: 6.4 g fiber: 3.6 g protein: 8 g saturatedFat: 1.1 g servingSize: - sodium: 607.4 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Bring water and quinoa to a boil in a saucepan, season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes, fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
Heat 1 1/2 teaspoons oil in a large skillet over high heat, saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger, saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa, cook until heated through, about 2 minutes.
Stir sauce into quinoa mixture, cook and stir until evenly coated, about 2 minutes.
Make well in the center of the quinoa mixture. Pour eggs into the well, cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

6 servings

Great side dish and substitute for fried rice.