INGREDIENTS
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1 cup quinoa
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2 cups water
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2 tablespoons coconut or vegetable oil
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4 medium carrots (preferably assorted colors), diced
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2 medium shallots, thinly sliced
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4 scallions, white and green parts separated, thinly sliced
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Sea salt
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4 garlic cloves, minced
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1 tablespoon minced fresh ginger
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2 tablespoons soy sauce
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2 teaspoons toasted sesame oil
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1/2 teaspoon sriracha
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2 eggs, beaten