INGREDIENTS
4
Carrots, medium
4
Garlic cloves
1 tbsp
Ginger, fresh
2
Shallots, medium
2
Eggs
1/2 tsp
Sriracha
2 tbsp
Tamari, gluten free
1 cup
Quinoa
1
Sea salt
2 tbsp
Coconut oil
2 tsp
Sesame oil, toasted
2 cups
Water
4
Scallions (white and green parts separated, thinly sliced)