Quinoa Fried Rice with Seasonal Veggies

• 1/2 cups Frozen Peas
• 2 Tablespoons Toasted Sesame Oil, Divided
• 1 Shallot, Minced
• 1 teaspoon Grated Ginger
• 1 Carrot, Sliced
• 1 cup Small Broccoli Florets
• 2 Eggs
• 2 cups Cooked Quinoa
• 2 Tablespoons Tamari
• Gomasio (a Sesame Seed And Sea Salt Topping)

1. Add frozen peas to a colander and run under warm water to defrost them.
2. Then set them aside.
3. Heat 1 tablespoon oil in a skillet over medium heat and stir-fry shallots and ginger for 1 minute.
4. Add carrots and broccoli and stir-fry until brightly colored and tender, about 5 minutes.
5. Remove veggies from pan and set aside on a plate.
6. Add remaining tablespoon of oil to the pan.
7. Crack and whisk eggs into a small bowl and add them into the pan to scramble the eggs.
8. As they cook, break up the eggs with a fork into small pieces.
9. When eggs are cooked to your liking add the veggies back into the skillet along with the defrosted peas and cooked quinoa.
10. Add tamari to the pan, stir, heat through and serve.
11. Top with gomasio, toasted sesame seeds or nuts like cashews or peanuts if youd like.
12. Enjoy!

frozen peas, sesame oil, shallot, ginger, carrot, broccoli florets, eggs, quinoa, tamari, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/quinoa-fried-rice-with-seasonal-veggies/ (may not work)