Ingredients:
1 cup quinoa, rinsed and drained
1 cup lite coconut milk
1 cup chicken broth
2 green onions, chopped
1 Tablespoon microplaned or minced ginger
2 teaspoons minced garlic
1 cup frozen peas
1-8oz can pineapple tidbits, drained
1/4 cup cilantro, chopped
2 eggs
2 Tablespoons soy sauce
juice of half a lime
chopped peanuts (optional)
Directions:
1. Place rinsed quinoa in a saucepan over high heat. Add coconut milk and chicken broth, then bring to a boil. Once boiling, place a lid on top, turn the heat down to medium-low, and cook until all the liquid has been absorbed and quinoa is tender, about 15-20 minutes.
2. Meanwhile, heat a large wok or skillet over medium-high heat and spray with non-stick spray. Add green onions, ginger, and garlic and cook for 1 minute, stirring constantly as to not burn the garlic.
3. Add peas, pineapple tidbits, and cilantro and cook for 1 additional minute.
4. Push the ingredients to the sides of the wok to create a clear space in the center. Whisk the eggs together in a small bowl, then pour into the wok. Stir with a spatula until the eggs are scrambled, then stir to combine with the rest of the ingredients.
5. Add cooked quinoa, soy sauce and lime juice to the wok, and stir to combine. Cook for an additional minute or two, or until the quinoa begins to crisp up. Serve with optional chopped peanuts on top.
**recipe courtesy of www.iowagirleats.com**
