Ingredients
for 6 servings
1 cup of quinoa
2 cup of water
2 tablespoons of olive oil
1 cup of onion chopped (1 medium onion)
4 cloves garlic, minced
6-8 scallions chopped (both the white and green parts, reserve some of the green for garnishing)
2 celery stalks chopped
3 carrots diced
1 ½ tablespoons of fresh ginger, peeled and minced
6 tablespoons of tamari sauce
1 ½ teaspoons of sriracha sauce
1 cup of broccoli, cut in bite-size "trees" and blanched
2 eggs, beaten
Coarse sea salt
Preparation
In a pan with a lid over medium heat, combine the quinoa with water and bring to boil. Once boiling, cover and simmer for 12 minutes, until the quinoa is al dente. Uncover and remove from heat.
Meanwhile, heat 2 tablespoons oil in a nonstick skillet and sauté the onions, garlic, the white par of the scallions, celery and carrot, for about 3-4 minutes.
Add the ginger and some of the green part of the green onions and sauté until fragrant, 2 minutes.
Stir in quinoa and sauté until well covered in the vegetable mixture, about 1 minute. Add the tamari and sriracha sauces and stir.
Make a hole in the middle of the quinoa with vegetables and pour the eggs into the middle.
Cook the eggs stirring gently. Once the eggs are done, stir them with the quinoa and vegetables.
Add the broccoli and stir.
Add some salt if you consider it necessary and stir. Serve immediately and sprinkle with green onions.