Ingredients
- 1 1/2 cup carrots, coined 1/4 inch thick
- 1 1/2 cup sugar peas, deveined, halved
- 1 1/2 cup sweet onion, cut julienne
- 1 egg
- 1 tbsp oil
- 1 cup water
- 1 cup low sodium beef broth
- 1 cup quinoa, cooked yields about 2 cups
- 2 tbsp minced garlic
- 2 tbsp finely chopped rosemary
Instructions
- Cook quinoa by combining 1 cup water and one cup low sodium beef broth and bringing to a boil.
- Add 1 cup quinoa, cover, reduce heat to a simmer for about 20 minutes. Reserve.
- In a large skillet, heat oil on medium high heat. When hot, add carrots and peas and saute til slightly softened. Then add the onions, garlic, rosemary.
- Saute til onions soften. Set aside and reserve.
- Using the same skillet, scramble one egg No need for more oil. Once scrambled add the quinoa and vegetable mix and heat. Serve hot and enjoy.
- Makes about 6 one cup servings.