Servings: 2
Ingredients
- ½ cup quinoa Cooked.
- 1 cup water or broth If using broth - low sodium/organic.
- 1 Tbsp coconut oil
- ⅓ cup yellow onion Chopped.
- ½ red bell pepper Chopped.
- ½ cup radishes Chopped.
- 1 stalk celery Chopped.
- 2 egg whites
- ½ tsp garlic powder
- ½ tsp ginger powder
- 2 Tbsp liquid aminos
- 5 scallions Chopped.
Instructions
- Prepare the quinoa, based on the package’s instructions - but usually a 2:1 ratio of liquid to quinoa. Fluff the quinoa and set it aside. (For a little extra depth of flavor, consider preparing quinoa with your favorite broth in place of water).
- In a large saute pan or skillet, heat the oil over medium heat. Once hot, add the onion and peppers. Saute for about 3 minutes, or until the onions begin to soften.
- Add in the radishes and celery and saute for another 2-3 minutes.
- Push the chopped veggies to one side of the pan and pour in the egg whites. Stir the eggs frequently until they begin to set, then mix the eggs with the veggies.
- Stir in the garlic, ginger and liquid aminos.
- Pour the quinoa into the pan and continue heating over medium-high heat for a few more minutes for all the flavors to blend. Sprinkle the chopped scallions on top and serve with sliced radishes, if desired.
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