Calories: 411 Proteins: 17 Carbs: 64 Fibers: 8 Fats: 9 Serves: 4 Total time: 15M
3 Tbsp Avocado Oil, divided
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2 eggs, whisked
1 medium red bell pepper diced
1 small purple onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
salt and pepper
4 cups cooked and chilled Organic Quinoa (*see instructions here for how to cook quinoa)
3 green onions, thinly sliced
3–4 Tbsp coconut amino or soy sauce, or more to taste
2 tsp oyster sauce (optional)
1/2 tsp toasted sesame oil
Heat 1/2 tablespoon of avocado oil in a large skillet over medium-high heat. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate. Add an additional 1 tablespoon avocado oil to the pan and heat until hot. Add bell pepper, onion, peas, and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and bell pepper are soft. Increase heat to high, and add in the remaining 1 1/2 tablespoons of avocado oil. Immediately add the cooked quinoa, green onions, soy sauce, and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the quinoa. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat. Serve warm.
