Ingredients

• 1 tablespoon vegetable oil
• 1 yellow onion, finely diced
• 1 garlic clove, minced
• 1 cup frozen peas and carrots
• 2 large eggs, beaten (optional)
• 3 cups cooked quinoa
• 2 tablespoons soy sauce
• 2 teaspoons sriracha (optional)
• 2 green onions, chopped

Preparation

In a large skillet, heat the oil over medium-high heat. Add the onion and cook, stirring often, until it becomes soft and translucent, about 3 minutes. Add the garlic and cook for an additional 30 seconds. Add the frozen vegetables and cook for another minute or until they are heated through.
Use a rubber spatula to push the vegetable mixture over to one side of the skillet. On the opposite side, add the eggs and scramble them, stirring constantly. Once the eggs are cooked, add the quinoa, soy sauce, and sriracha and toss everything until it is well combined. Cook for an additional 3 minutes.
Serve immediately or store in the refrigerator for up to 4 days.