INGREDIENTS
1 cup
uncooked quinoa (roughly 3 cups cooked quinoa)
2 tbsp
vegetable oil
1 tbsp
garlic, minced
1 tbsp
ginger, minced
8 oz
mushrooms
12 oz
broccoli florets
2
medium carrots, sliced
1 cup
peas
2
eggs
4 tbsp
reduced sodium soy sauce
2
scallions, sliced for garnish