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Ingredients20 m servings 323 cals
Original recipe yields 2 servings
- Melt coconut oil in a skillet over medium-high heat; add onion. Cook and stir until soft, about 3 minutes. Add green onions and garlic to skillet. Cook and stir until garlic is slightly crispy, about 2 minutes.
- Reduce heat to medium; add cooked quinoa, cilantro, marmalade, soy sauce, and garlic salt to the skillet. cook and stir until heated through, about 2 minutes. Make a well in quinoa-veggie mixture; add egg and cook and stir until egg is firm, about 3 minutes. Stir cooked egg into quinoa-veggie mixture.
Per Serving: 323 calories; 14.6 g fat; 41.5 g carbohydrates; 9 g protein; 93 mg cholesterol; 675 mg sodium. Full nutrition