Gluten free,vegatarian, asian fried quinoa:
2 table spoons sesame oil
1/2 onion, diced
Salt and pepper
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and finely chopped
3 whole scallions, thinly sliced on the bias, white and green separated
1/2 cup shredded carrots
1 cup fresh pea pods
1 cup brocolli cut into bite size pieces( lightly steamed then shocked in cold water )
4 large eggs, lightly beaten ( or use diced tofu for vegan)
2 tablespoons tamari ( gluten free soy sauce)
4 cups cold cooked quinoa ( see pkg )
Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. . Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the vegetables. Cook until still crisp. Transfer contents of the skillet to a large bowl.
Return the pan to the heat and add 1 more tablespoons of oil. Add the eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, Break the eggs up with a wooden spoon or spatula.
add the quinoa to the pan and use a spoon to break up any clumps. Season with salt and pepper and Add the scalliongreens. Stir all the pre cooked ingredients together with the tamari ( gluten free soy sauce),cook together for 30 seconds more taste and adjust the seasoning if necessary. Serve.
Recipe courtesy of: rockstarcook.com