1.Rinse quinoa a few times in cold water.
2.Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
3.Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for five minutes or so. Fluff with a fork.
4. Cool and store in the fridge, preferably overnight.
5. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
6. Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 66 (20%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 74.4mg||23 %|
|Sodium 894.9mg||31 %|
|Potassium 629.3mg||17 %|
|Total Carbohydrate 51.4g||15 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 44.9g|
|Protein 15.4g||22 %|
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Calories per serving: 333
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