Asian Inspired Fried Quinoa
4 T. The Tasteful Olive Butter infused olive oil, divided
3 large eggs, beaten
3 medium carrots, diced
1 medium red onion, diced
2 c. cooked quinoa (chill in fridge for best results)
1/4 c. soy sauce
4 T. The Tasteful Olive Tropical Fusion white balsamic vinegar
1 c. frozen peas (can also use frozen edamame)
In a large wok (or a deep 12” skillet), heat 2 T. of the olive oil over medium heat. Scramble the eggs and set aside on a plate. Add the remaining olive oil and cook the carrots and onions until soft. Turn on high and make a well in the middle of the pan. Add the cold quinoa and stir together with veggies. Let fry for a few minutes, occasionally tossing. While cooking, make sauce by whisking soy sauce and balsamic vinegar together. When ready, add sauce, eggs and peas to the hot skillet and turn to medium. Warm through for a few minutes and serve hot.
Recipe by Erin Zehner
*cook's note: feel free to add protein of choice if desired. About 1 lb. of shrimp, chicken, or pork can be sauteed and set aside to start the recipe then add back in at the end!
