1 cup quinoa
1.5 cup water (you can also use broth)
1 large carrot, diced
.5 onion, diced
2 cloves garlic, minced
1 cup frozen peas
dark soy sauce to taste
2 tablespoons olive oil
siracha to taste
salt and pepper to taste
1. In a small pot, add your water and quinoa. Bring to a boil and then cover and lower the heat. Cook until all the water is absorbed, about 15 minutes. If you've made rice with any success, you can make quinoa.
2. In a large non-stick skillet, heat your olive oil. Add the carrots and onion. Saute until soft. Add in the garlic about 30 seconds before you're ready to add in your quinoa.
3. Add the cooked quinoa and frozen peas. Add the soy sauce, siracha and salt & pepper.
4. Saute until all the ingredients are coated with oil and soy sauce. You can add more of either at this point.
The original recipe has a way to make the fluffiest quinoa around. I don't feel that my quinoa is un-fluffy so I didn't follow her instructions. She also adds egg to hers which I'm sure is super yummy too!