From Love and Lemons
- 1.5 cups cooked quinoa
- 1/2 tablespoon grapeseed or olive oil
- 3 garlic cloves, minced
- 2 green onions, thinly sliced
- 4 oz. shiitake mushrooms, stemmed & sliced
- 1 tablespoon freshly grated ginger
- salt, pepper
- a few handfuls of chopped kale
- 1/2 cup frozen edamame
- 1/4 cup thinly sliced basil or cilantro
- 2 (or 3) large eggs, beaten
- 3-4 teaspoons soy sauce or tamari
- sriracha or red pepper flakes
- drizzle of toasted sesame oil
- top with sliced almonds & sesame seeds
- optional - seared tofu or other protein
- Heat the oil in a large nonstick frying pan over medium-high heat, and swirl to coat the pan. When the oil shimmers, ad the garlic and green onions and cook until aromatic, about 30 seconds. Add the mushrooms and ginger, season with salt, and cook, stirring occasionally, until browned, about 5 minutes.
- Add the kale, quinoa, edamame, and basil, toss to coat with oil and heat through. Cook until the grain is golden brown, about 3 minutes.
- Make a well in the center of the mixture, exposing the pan bottom. Put the egg and soy in the well and stir until just cooked through. Break up the egg mixture and stir into the grain-vegetable mixture, stir-frying until the edges are golden, about 3 minutes. Taste and adjust seasoning with sriracha or red pepper flakes, and additional soy sauce.
- Top with sliced almonds, sesame seeds and a drizzle of toasted sesame oil & serve.
feel free to add veggies you like - red peppers, broccoli, snap peas, would all be delicious. Add any of those veggies halfway through the step where you cook the mushrooms