20 Min

• 3 cups Cooked Quinoa
• 2 Eggs, lightly beaten
• 1 Tbsp Soy Sauce
• 1 tsp Toasted Sesame Oil
• 1 Tbsp Cooking Oil
• 3-4 Scallions, chopped
• 2 cloves Garlic, finely chopped
• 1 Tbsp Ginger, finely chopped
• 1 cup Frozen Peas, thawed (optional)
• Sea Salt & Freshly Ground Black Pepper

Stir soy sauce and sesame oil together in small bowl. Set aside.

Heat oil in wok or large nonstick skillet over high heat. Add scallions, garlic, and ginger and cook 30 seconds, stirring constantly, until fragrant. Add quinoa and cook 1 to 2 minutes, stirring, until hot.

Reduce heat to moderately high. Make a well in center of quinoa and add eggs. Cook, stirring eggs constantly in well, until softly scrambled. Fold eggs into quinoa, then add soy sauce mixture and peas, if using. Cook 2 minutes, stirring, until everything is heated through. Season to taste with sea salt and pepper and serve immediately.