Quinoa And Lentil Chaufa

Instructions

1. Cook Quinoa: In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until all the water is absorbed. Fluff with a fork and set aside.

2. Prepare Lentils: Cook the brown lentils according to package instructions until tender but not mushy. Drain any excess water and set aside.

3. Saute Aromatics: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent.

4. Add Vegetables: Stir in the red bell pepper, frozen peas, and diced carrots. Cook for a few minutes until the vegetables are slightly tender but still crisp.

5. Combine Quinoa and Lentils: Add the cooked quinoa and lentils to the skillet, stirring well to combine all the ingredients.

6. Flavor with Sauces: Drizzle soy sauce, oyster sauce, and sesame oil over the quinoa and lentil mixture. Stir until everything is evenly coated and heated through.

7. Create Well in the Center: Push the quinoa and lentil mixture to the sides of the skillet, creating a well in the center.

8. Cook Eggs: Pour the beaten eggs into the center of the skillet. Allow them to cook slightly, then gently scramble until they are fully cooked.

9. Combine All Ingredients: Once the eggs are cooked, mix them into the quinoa, lentils, and vegetable mixture until well incorporated.

10. Season and Garnish: Season with salt and pepper to taste. Finally, sprinkle chopped green onions over the top for a burst of freshness and color.