4 cups quinoa, cooked (~1 cup uncooked quinoa)
1 egg, scrambled and sliced
1 egg, raw
¼ cup onion (red or yellow),,finely chopped
2 cloves garlic, finely chopped
2 cups kale, thinly chopped
1 green onion, sliced thin
¼ cup cilantro, chopped
1 Tbsp gluten-free tamari (or soy sauce)
1 tsp coconut oil
a handful of roasted cashews
Sea salt and pepper to taste
Steps In a large skillet over high heat, melt the coconut oil and sauté onions and garlic with a pinch of sea salt and pepper until the onions are slightly translucent. Add the cooked quinoa, tamari, another pinch of sea salt and fresh, ground pepper. Cook for a few minutes.
Add the raw kale and cook until the leaves turn bright green (~ 1 minute).
Add the roasted cashews and cook for another minute.
Add the raw egg, stir, and cook for another 3 minutes.
Allow the “fried quinoa” to sit in the pan for about 30-45 seconds before stirring again. (You don’t want to constantly mix it.)
Add the sliced, scrambled egg, cilantro, and green onions. Serve immediately with an extra garnish of green onions.