I am a meal planner to the extreme- every weekend I plan out not only what I'm eating for dinner each night, but also which of those meals will make extra servings so I can have leftovers for lunch the next day. I knew that I needed to figure something out, and leaving a pathetic looking doggy home alone while I went to the store didn't seem like a fun option.
4 carrots, peeled and diced
8 oz container mushrooms, chopped
1 onion, chopped
1 small bunch broccoli, chopped
1 cup quinoa
Cook quinoa in a large pot according to package directions, set aside. In a skillet, heat some canola oil then add veggies and sautee until tender. Remove veggies from skillet when done, and set on a plate for now.
Heat a bit more canola oil in the same skillet, then add the cooked quinoa and cook for a minute or two. Push quinoa to the side of the skillet, and add the eggs. Scramble- and once the eggs start to set mix them together with the quinoa, cooking until the eggs are done. Mix the quinoa with the veggies, and add soy sauce to taste. Garnish with green onion, if desired.