SPROUTED QUINOA FRIED RICE
YIELDS 4 SERVINGS

INGREDIENTS:

1 Tbsp. vegetable oil

1 small red pepper, diced

1 C. chopped green onions

2 Tbsp. minced garlic

1 tsp. minced ginger

1/2 tsp. Shiloh Farms Himalayan Pink Salt

1/4 tsp. black pepper

3 C. cooked PureLiving Sprouted Quinoa

1 C. frozen peas, thawed

3 Tbsp. low sodium soy sauce

2 Tbsp. mirin

1/2 tsp toasted sesame oil (optional)

2 large eggs

Grilled chicken, shrimp, or tofu

DIRECTIONS:

1.  Heat vegetable oil in a large skillet over medium-high heat; add pepper, onions, garlic, and ginger and cook for about 5 minutes, or until vegetables just begin to soften; season with salt and pepper

2.  Add the cooked quinoa and peas; continue cooking an additional 3-4 minutes, or until quinoa begins to brown slightly

3. Stir in soy sauce, mirin, and sesame oil (if using) and mix well; taste and adjust seasoning as needed

4. Make a large well in the middle of the mixture and crack eggs into the center; let sit 1-2 minutes until eggs just begin to set, then mix everything together; continue cooking until eggs are done

5. Top with grilled chicken, shrimp, or tofu