Asian Fried Quinoa with Kale

http://crandlecakes.com/2014/01/09/asian-style-fried-quinoa-with-vegetables-gf/

Serves 1

2 Tablespoons olive or vegetable oil
¼ cup onion, diced
1 garlic clove, sliced
¼ teaspoon ground ginger
¼ teaspoon pepper flakes (optional)
2 cups thinly sliced kale
¼ cup chopped carrots (about 1-cm cubes works well)
¼ cup frozen green peas
1 cup cooked quinoa
1 egg
1 Tablespoon soy sauce (use the gluten-free kind if desired)
1 teaspoon sesame oil for garnish (optional)
Sriracha or sambal oelek

1. In large skillet, heat olive oil over medium-high heat. Sweat onion for 1-2 minutes, then add garlic, pepper flakes, and ginger. When translucent but not browned, add carrots and peas. When peas are bright green and no longer icy and carrots are beginning to soften (about 4-5 minutes), add kale and wilt slightly, about 3 minutes (for softer kale, cook up to 6 minutes). At this stage, I added about 2 Tablespoons of water because the vegetables were beginning to stick. If you need to add water at this stage, make sure it fully evaporates before moving on.

2. When vegetables are softened, add quinoa, stir, and let sit 1 minute to brown a bit. Stir and let sit again, 1 more minute.

3. When quinoa is warmed through and crisped on some spots, make a well in the middle of the pan and crack the egg into it. Scramble the egg in the well and then mix into the quinoa (about 30 seconds.)

4. Just as egg finishes cooking, stir in soy sauce and remove from heat.

5. Serve immediately with a drizzle of sesame oil and sriracha or sambal oelek.