Instructions

• Place a large pot over medium-high heat, then add 1 tablespoon of sesame oil and the quinoa. Cook for 2-3 minutes, then add the chicken broth and bring to a boil. Cover the pot with a lid and reduce the heat to low. Cook for 15-20 minutes.
• Place a second large pot over medium-high heat, then add 1 teaspoon of sesame oil with the onion, carrots, green peas, ginger, and garlic. Sauté for 3 minutes until the vegetables are heated through. Add the shrimp to the pan and cook for an additional 1-2 minutes until they are warmed through.
• Fluff the quinoa with a fork and add it to the pan of vegetables.
• Add the whisked eggs and quickly stir everything together until all of the quinoa is nicely coated with the egg mixture.
• Finally stir through the tamari sauce and serve immediately.