- Prep Time: 10m
- Cook Time: 20m
- Serves: 4
Ingredients
- 4 organic eggs beaten
- 1 1/2 cups quinoa
- 200 grams organic tofu cubed
- 3 garlic cloves minced
- 1 onion diced
- 1 carrot diced
- 1 handful of green beans
- 1 handful of snow peas
- 2 cups broccoli florets
- 1 zucchini diced
- 1/3 cup tamari (wheat-free soy sauce)
- 1 pinch chilli flakes
- 1 red capsicum diced
- 2 spring onions sliced
- lime wedges to serve
- olive oil
Instructions
- Place the quinoa in a sauce pan with 3 cups of water. Bring it to a boil then cover and simmer for 10 minutes or until the quinoa is cooked. Set aside. (I usually do this while I'm chopping the other ingredients)
- Heat a small amount of olive oil in a wok or large frying pan. Add the eggs to make an omelette and cook for 2 minutes. Flip and cook on the other side. Once cooked, remove from frying pan and cut into strips. Set aside.
- Using the same wok, heat some more oil and add the tofu. Cook for 5 minutes until golden.
- Add the onion and garlic and cook for another 2 minutes.
- Add the remaining vegetables (except the capsicum and spring onions) and cook for about 5 minutes until all the veggies are slightly cooked. If you don't like crunchy vegetables feel free to cook for longer.
- Add the quinoa, tamari, chilli flakes and capsicum. Season with salt if needed (tamari usually has enough salt). Remove from heat, top with the chopped spring onions and omelette strips. Serve with lime wedges.