- 1 medium onion
- 1 stalk green onion
- 2 medium carrot
- 2 tablespoon ginger root, fresh
- 5 clove garlic
- 4 cup cabbage, shredded Napa
- 1 cup quinoa, uncooked
- 3 cup vegetable broth
- 3 tablespoon olive oil
- 2 cup sugar snap peas
- 3 tablespoon soy sauce, low sodium
- 2 large egg
- 2 cup pineapple
- Dice onion, green onion, and carrots. Mince ginger and garlic. Shred cabbage.
- In a large, dry, heavy-bottomed skillet, toast the quinoa 5-6 minutes until lightly golden, stirring often.
- Add the vegetable broth (or water) to the skillet and reduce the heat to medium. Cover and cook about 20 minutes until quinoa opens and the liquid is absorbed, then transfer to a bowl to cool.
- Wipe out the skillet, add 1 1/2 tablespoons oil, then heat over medium-high.
- Add the onion to the hot oil and cook about 10 minutes until softened and well browned, stirring occasionally.
- Stir in the green onion, ginger, and garlic, cooking 3-4 minutes more.
- Add the carrots, cabbage, and snap peas; cook and stir until carrots are soft and cabbage is wilted. Pour in the soy sauce and combine, then transfer mixture to a large bowl and cover.
- Heat remaining oil in the same skillet over medium-high. Add the cooked quinoa and heat through.
- Whisk eggs together in a small bowl, then pour over the quinoa; stir often until cooked through and scrambled.
- Stir in vegetables and season to taste, adding more soy sauce if needed.
- Serve with pineapple on the side.
Calories: 392kcal | Carbohydrates: 52g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 983mg | Fiber: 7g | Sugar: 14g