INGREDIENTS
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1 cup white quinoa
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12 oz medium (51-60) shrimp, peeled and deveined
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6 tsp olive oil, divided
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Salt
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1 1/2 cups frozen peas and carrots blend
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1/2 cup shelled edamame
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3/4 cup chopped green onions (about 4 stalks)
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3 cloves garlic, minced
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2 tsp peeled and finely minced ginger
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4 large eggs
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2 Tbsp soy sauce, or to taste
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2 Tbsp mirin
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2 tsp sesame oil
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1/4 cup chopped cilantro