1 cup quinoa (or 2½ to 3 cups leftover cooked quinoa)
1 ½ cups water or low-sodium chicken stock
¼ small onion, chopped
2 carrots, peeled and chopped
3 scallions, chopped and divided
3 garlic cloves, minced
½ teaspoon fresh ginger, minced
1 tablespoon olive oil
2 eggs, lightly scrambled (still raw)
½ cup frozen peas, thawed
1 ½ tablespoons teriyaki sauce
2 ½ tablespoons soy sauce
¾ teaspoon sesame oil
Rinse quinoa a few times in cold water.
Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
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.
Cool and store in the fridge, preferably overnight.
Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
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.