Asian-inspired Fried Quinoa


2 C cooked quinoa (chill in fridge for best results)

3 medium carrots, diced

1 medium red onion, diced

3 eggs

1 can sweet peas, drained

¼ c Soy Sauce

2 Tbs The Tasteful Olive’s Lime Balsamic Vinegar

2 Tbs The Tasteful Olive’s Pineapple Balsamic Vinegar

1 tsp Fish Sauce

4 Tbs butter

In a large wok (or a deep 12” skillet), scramble egg and set aside. At medium heat, cook carrots and onions in half of the butter till soft. Turn on high and make a well in the middle of the pan. Add the rest of the butter and heat until the foam subsides. Add the cold quinoa and stir together with veggies. Let fry for a few minutes, occasionally tossing. While cooking, make sauce by whisking all liquid ingredients 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. Also makes great leftovers, hot or cold!