QUINOA, COOKED ACCORDING TO PACKAGE DIRECTIONS (I USED 2 CUPS WATER/1 CUP QUINOA)
1-2 T. OIL FOR FRYING
1 PACKAGE CHICKEN SAUSAGES
4 EGGS
1 ONION
3 PEPPERS (I USED 1 YELLOW AND 2 ORANGE)
TAMARI SAUCE
CHOPPED SCALLIONS
1. BROIL CHICKEN SAUSAGES FOR 10 MINUTES ON EACH SIDE. COOL A BIT AND SLICE.
2. COOK QUINOA ACCORDING TO PACKAGE DIRECTIONS.
3. HEAT OIL IN PAN AND COOK 1 SLICED ONION AND 3 SLICED PEPPERS (COMBO ORANGE/YELLOW)
4. PUSH ONIONS AND PEPPERS TO THE PAN EDGES AND CRACK 4 EGGS IN THE MIDDLE OF THE PAN. SCRAMBLE THEM.
5. ADD QUINOA TO THE PAN AND LOTS OF TAMARI SAUCE TO COAT.
6. PLACE THE SAUSAGE SLICES ON TOP OF THE QUINOA FRIED "RICE", SPRINKLE THE SCALLIONS ON TOP AND SERVE!
