Take advantage of the eating fresh vegetables and fruits raw.
Try one or both of these recipes. Your feed back is welcome!
1 cup uncooked quinoa
2 cups vegetable broth
1 tablespoon sesame oil
1 tablespoons chili oil
1/2 cup Bean Sprouts rinsed tail and removed
3 cloves garlic, pressed or minced
1 bunch green onions
3/4 cup diced fresh pineapple
1 tablespoon chopped fresh cilantro
1/4 cup soy sauce
1/4 cup Cashews
1/2 teaspoon red pepper flakes
Rinse quinoa until water runs clear. Bring the quinoa and vegetable broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid has been absorbed, about 15 to 18 minutes. Let the Quinoa cool. Can be made the day before.
Beat the eggs in a bowl. Heat a skillet or wok over medium heat with a little sesame oil. Cook and stir eggs until scrambled then remove eggs from the skillet and set aside. Heat remaining sesame oil and chili oil over medium-low heat. Cook and stir garlic for 2 minutes, then stir in green onions to heat through. Stir in pineapple and cilantro, then add the chilled quinoa. Toss mixture in skillet with scrambled eggs, soy sauce, and red pepper flakes until thoroughly heated .Add bean sprouts and cashews before serving.