4 Servings 20 min Cook
4 Cup Quinoa
3 Tbsp Coconut Oil
1 Cup, chopped Scallions
2 Tbsp Ginger Root
6 Cloves, minced Garlic
2 Cup flowerets Broccoli
1 Medium Baby Zucchini
1 Large (2-1/4 per pound, approx 3-3/4" lo Red Bell Pepper
3 Tbsp Soy Sauce
1 Tbsp Sesame Oil
2 Cup, chopped Kale
2 Tbsp Sesame Seeds
1 Cup Fresh Cilantro
1 Fruit (2" dia) Limes
Prepare quinoa as per package directions.
Heat 1 tablespoon olive oil in a medium skillet over low heat.
Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once.
Let cool before dicing into small pieces.
Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat.
Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes.
Add broccoli and zucchini.
Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
Add corn, peas, carrots, and quinoa.
Cook, stirring constantly, until heated through, about 1-2 minutes.
Add ginger and soy sauce, and gently toss to combine.
Cook, stirring constantly, until heated through, about 2 minutes.
Stir in green onions and eggs.
Serve immediately, drizzled with Sriracha, if desired.