Plus, this easy recipe requires just one pot for quick cleanup.
Slice white and light green parts crosswise into 1-inch pieces; set aside.
Slice dark green tops diagonally into 1/4-inch-thick slices; set aside for garnish.
Photo: Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Add quinoa; cook, stirring often, until toasted and heated through, about 3 minutes.
Stir in soy sauce, sesame oil, salt and pepper.
Push the quinoa and vegetables to the sides of the pan.
Add eggs to the center of the pan; cook, undisturbed, for 30 seconds.
Scramble the eggs with a spatula or wooden spoon; fold the scrambled eggs into the quinoa mixture.
Divide the quinoa mixture among 4 bowls.
Garnish with the reserved sliced scallions.
Serve with lime wedges, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
