Great side dish and substitute for fried rice.
Ingredients
- ½ cups water: 1 piece
- quinoa: 1 cup
- salt: (to taste)
- ½ tablespoons soy sauce: 2 piece
- ½ tablespoons teriyaki sauce: 1 piece
- sesame oil: 0.75 tsp
- olive oil: 1 Tbsp (divided)
- carrots: 2 piece (chopped)
- onion: 0.25 piece (chopped)
- scallions: 3 piece (chopped, divided)
- garlic: 3 clove (minced)
- fresh ginger: 0.5 tsp (minced)
- eggs: 2 piece (beaten)
- frozen peas: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
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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.
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Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
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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.
