2 tablespoons of canola oil
1 onion, diced
1 tablespoons of ginger, minced
2 carrots, peeled and diced
2 cups of broccoli, coarsely chopped
2 cups of bok choy (or spinach), chopped
5 tablespoons of soy sauce
1 tablespoon of rice vinegar
1 tablespoon of sesame oil
4 cups of cooked quinoa
3 scallions, thinly sliced
1. Heat canola oil in a large skillet over high heat. Add onion and ginger. Sauté 2-3 minutes.
2. Add carrots and broccoli and cook until vegetables become tender, about 4-5 minutes. Add bok choy and sauté until it wilts, about 1-2 minutes.
3. Whisk eggs together in a small mixing bowl. Push veggies to the left side of the pan and add eggs to the right side of the pan. Allow eggs to set, and then fold in with the veggies.
4. Add soy sauce, rice vinegar, and sesame oil. Fold in quinoa and add scallions. Taste and adjust seasoning if necessary.