Substitute rice with quinoa in this vegetable-laced, flavor packed Asian popular. The now not fundamental add-ins are never-ending and the leftovers coveted by all. —Merav
1 1/3 cups
sliced blended mushrooms
new ginger, peeled and finely chopped
garlic cloves, thinly sliced
broccoli slaw or stagger fry mix
scallions, sliced diagonally in half inches
tamari or soy sauce
toasted sesame seeds
- In a medium saucepan over medium high warmth, add a pair of tablespoon of olive oil and swirl to coat the pan. Add the quinoa and stagger every infrequently unless evenly toasted, about 3 minutes. Add the water and a pinch of salt, lift to a boil, duvet and reduce the warmth to low. Cook dinner for 20-25 minutes, unless water is absorbed, then fluff with a fork and build of residing aside unless ready to exhaust.
- In a wok or neat pan, warmth the coconut oil over medium high warmth. Add the garlic and ginger and stagger fry for 1 minute. Add the mushrooms and cook dinner, stirring most continuously, unless they’ve released their juices and are a exiguous of browned. Subsequent, add the broccoli slaw and continue to stagger fry for 1-2 minutes. Add the tamari (or soy), sesame oil and sriracha to style and fry for one other minute. Add the edamame then the cooked quinoa and stagger to combine effectively. Subsequent, add the handfuls of spinach, one by one, mixing in as they wilt, adopted by the scallions. Lastly, make a effectively one day of the stagger fry and pour in the eggs, stirring in circles as you creep. Combine all substances effectively, regulate seasoning as fundamental, and relieve sprinkled with sesame seeds.