INGREDIENTS
2
Heads Baby bok choy
2
Carrots
2
Garlic cloves
1
1-inch Piece Ginger, Fresh
1 cup
Kale
1
Onion, Small
1/2 cup
Peas, Frozen
1/2 cup
Sweet corn, Frozen
2
Eggs
1
Soy sauce (wheat-free or tamari)
3 cups
Previously cooked quinoa
1
Kosher salt & freshly ground black pepper
2 tbsp
Coconut oil