1. In a bowl, mix quinoas together.
2. Make omelet: Heat 2 tablespoons oil in a large skillet or wok over medium heat. Add eggs and cook 2 minutes. Flip, and cook 2 minutes more. Remove omelet from pan, then cut into large pieces.
3. Wipe pan clean and heat remaining oil over high heat. Add ginger and garlic, and cook, stirring, 5 seconds. Add asparagus, broccoli and bell pepper, and stir-fry until slightly softened, 2–3 minutes.
4. Add quinoa, omelet pieces, sugar and salt to taste to pan with vegetables, and stir-fry 1 minute more. Stir in scallions and sesame oil. Divide among plates and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 121 (32%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 7.4mg||2 %|
|Sodium 205.2mg||7 %|
|Potassium 763.7mg||20 %|
|Total Carbohydrate 49.3g||14 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 43.8g|
|Protein 15.5g||22 %|
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Calories per serving: 375
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