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This dish substitutes healthier quinoa for white rice.
Place the quinoa, water and 1 teaspoon olive oil in a medium saucepan. Bring to boil, cover, reduce heat and cook until all the water is absorbed. If you are using a rice cooker, add the quinoa, water and 1 teaspoon olive oil and set to Cook (it is done when the rice cooker switches to Warm).
Heat the 2 tablespoons of vegetable oil in a large skillet or wok. Break eggs into the pan and with a spatula, scramble the eggs. When eggs are almost set, add garlic and onion (and meat, if you are adding). Stir fry until onion is almost translucent.
Add cooked quinoa, sesame oil and soy sauce. Stir. At this point, taste the quinoa—you may have to add more soy sauce depending on your personal taste. Stir in peas, and heat through.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!