- 1 cup quinoa, uncooked
- 1 medium bell pepper, red
- 2 medium carrot
- 1 tablespoon shallot
- 3 clove garlic
- 3 tablespoon olive oil
- 8 ounce pork loin
- 1/4 cup vegetable broth
- 1 teaspoon sea salt
- 4 teaspoon sugar
- 4 tablespoon vinegar, rice
- 2 tablespoon soy sauce, low sodium
- 2 tablespoon sesame oil
- 1/2 teaspoon ginger, ground
- 3 large egg
- Cook quinoa as directed on package. While it cooks, dice pepper and carrots, chop shallot and 1 clove of garlic; set all aside.
- Heat 2 tablespoon olive oil in a large wok over medium-high. Cut pork into bite-sized pieces and add to hot oil. Saute and begin browning pork; 3-4 minutes. Add vegetables and chopped garlic. Turn down heat to medium and toss to combine. Add broth, stir, cover and cook for 5 minutes.
- While cooking, mince remaining garlic cloves and toss into a small mixing bowl, or a lidded container. Add salt, sugar, vinegar, soy sauce, sesame oil and ground ginger; mix vigorously; set aside until ready to use.
- Make a hole in the center of the vegetables and add remaining 1 tablespoon of oil, allowing it to heat up. Crack in the eggs, one at a time, stirring in between each egg added. Keeping the egg in the center as much as possible, allow it too cook and become less runny; 3-4 minutes. Add in quinoa and sauce. Stir to combine. Cook for 1-2 minutes longer, being sure eggs have completely cooked (you will see the yellowed scrambled eggs as opposed to runny whites).
- Serve this hot, with a serving of fruit you have on hand.
Calories: 450kcal | Carbohydrates: 39g | Protein: 24g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 182mg | Sodium: 1576mg | Fiber: 4g | Sugar: 8g