Ingredients

• 400ml Tropical Sun Vegetable Stock
• ½ tsp salt
• 200g Tropical Sun Quinoa, rinsed
• 3 tbsp Tropical Sun Organic Coconut Oil
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 tbsp soy sauce
• 2 large eggs
• 30g baby spinach, washed
• 50g edamame beans, shelled
• 2 spring onions, thinly sliced
• 2 tsp toasted sesame oil

Instructions

1. In a medium saucepan, bring the stock and salt to boil
2. Add in the quinoa, stir, cover and reduce the heat to medium-low. Let the quinoa cook for 10 to 15 minutes, stirring once halfway through, until it is just tender and the liquid is absorbed. Remove from the heat and fluff with a fork
3. Heat the grapeseed oil in a large skillet over a medium-high heat. Add in the onions and saute until slightly golden - about 3 to 4 minutes. Stir in the red pepper and continue to cook for another minute. Stir in the quinoa and then the soy sauce until well combined
4. Push the quinoa mixture to the side of the pan so that the bottom of the pan is exposed. Break the eggs into the middle and scramble them with a thin spatula until they are set - about 1 minute
5. Add the spinach, edamame beans and spring onions in with the egg and then reincorporate the quinoa, cooking until spinach has wilted
6. Remove from the heat, drizzle with sesame oil and serve hot

Serve With

• Bite & Kiss
• Vietnamese Cauliflower