2 cups quinoa, cooked according to package instructions
6 tablespoons olive oil, divided
1/4 teaspoon sea salt, divided
1 cup carrots, chopped
1 red onion, chopped
1/2 cup green bell pepper, chopped
2 cloves garlic, pressed
3 eggs or egg product substitute
1/2 cup green onion, sliced
1/2 cup coconut aminos
Sea salt and pepper, to taste
In a saucepan, cook quinoa according to package instructions. Stir in 2 tablespoons olive oil and 1/8 teaspoon sea salt. Set aside.
Pour remaining olive oil in a large sauté pan and add carrots, red onion, green pepper, and garlic. Sauté until carrots are softened and are a deep orange color but are not mushy. Cooking times will vary, but this will likely take about 5-10 minutes.
Add cooked quinoa to vegetable mixture and add eggs, stirring until quinoa and vegetables are evenly coated and eggs have cooked. Cooking times will vary, but this will likely take about 5-8 minutes.
Fold in green onions and pour coconut aminos over stir-fry.
Season with additional salt and pepper as desired.
Cooking times may vary. To streamline the process, begin sautéing vegetables while the quinoa is cooking.
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