1 TBS Fat (ghee, sesame oil, coconut oil)
2 Garlic cloves, minced
1/2 TBS Fresh Ginger, minced (don't have fresh? See conversion chart here)
3 - 4 Cups Quinoa, already cooked + chilled
1 Cup Veggies (whichever combo floats your boat - coined or riced carrot, peas, diced squash, diced or riced sweet potato, diced or riced beet, green onion, baby spinach, kale)
1 -2 Eggs
2 - 3 TBS Tamari, Soy or Coconut Aminos
In Cast Iron on medium Heat, Add Fat
Add Garlic and Ginger, cook for 1 -2 minutes until aromatic
Add veggies and cook until they begin to soften,
Add quinoa and cook for another minute or so.
Push this mixture to the side of the pan and crack and scramble an egg or two.
Mix everything together, top with tamari and cook for another couple of minutes.
Freezer Friendly or Fresh: You can also do a mix of fresh quinoa then add on some frozen veggies too
When to eat: This is a bit more complex on the digestion, I would wait until about Week 3 PP