This recipe is very forgiving with regard to amounts and ingredients. I sometimes use broccoli instead of peas.
1 cup quinoa
14 oz fat-free chicken broth
1 cup onion, finely chopped
1 red bell pepper, diced
1 c. shredded carrots (from the bag is fine)
2 tbsp olive oil
1 lb. diced leftover meat (or less is fine)
1 cup frozen green peas
2 eggs
1/8 cup soy sauce (less?)
Rinse quinoa well with water. Cook quinoa in chicken broth, about 15-20 min until broth is absorbed. Set aside to cool. Best done the day ahead and refrigerated.
Sauté onion, pepper, and carrots in some of the olive oil until translucent. Add peas and meat. Remove from pan.
Heat remaining oil. Add quinoa to pan. Stir occasionally until quinoa is slightly crusty. Add soy sauce. Add egg to mixture and cook until done, about 3 – 4 min, stirring while egg is cooking.
I used 1 lb. leftover pork tenderloin, but chicken would be good too.