Serves 4 people |
Ready in 30 mins
|
Suitability Vegetarian |
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
- In a medium saucepan, bring the stock and salt to boil
- 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
- 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
- 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
- Add the spinach, edamame beans and spring onions in with the egg and then reincorporate the quinoa, cooking until spinach has wilted
- Remove from the heat, drizzle with sesame oil and serve hot