1 cup Quinoa, uncooked
2 cups Chicken Broth
1 cup water
2 eggs
1 tbsp Peanut Oil
2 tsp Chili Powder
5 cloves Garlic, pressed or minced
1 bunch Green Onions
3/4 cup Dced Pineapple
1 tbsp Fresh Cilantro, chopped
2 tbsp Soy Sauce
1 tsp Red Pepper Flakes, or to taste

Rinse quinoa until water runs clear.

Bring the quinoa, chicken broth and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid has been absorbed, about 15 to 20 minutes.

Beat the eggs in a bowl. Heat a skillet over medium heat. Cook and stir eggs until scrambled. Remove eggs from the skillet and set aside. Heat peanut oil and chili powder over medium-low heat. Cook and stir garlic for 2 minutes, then stir in green onions to heat through. Stir in pineapple and cilantro, then add the cooked quinoa. Toss with scrambled eggs, soy sauce, and red pepper flakes until thoroughly heated.

*Chili powder may be substituted for 1 tbsp Chili Oil but this will increase the calories.
*To lessen the calories egg substitue may be used in place of the eggs.
*If you like it hot add more chili powder or red pepper flakes or lessen the amount of each if you prefer milder dishes.

Number of Servings: 6

Recipe submitted by SparkPeople user CARADAWN.

 

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