Sea salt, pinch
2 garlic cloves, minced
1 Tbsp minced fresh ginger
2 Tbsp organic soy or organic Tamari sauce (non GMO, no MSG)
2 tsp toasted sesame oil or avocado oil
1/2 tsp chili sauce (optional)
2 eggs, beaten

Directions

In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat. (For the faster results – you may use rice cooker to cook quinoa)

Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes. Season with salt. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes.

Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and chili sauce.

Scramble the eggs and pour over the fried quinoa stirring gently, on minimum or no heat.

Transfer to lunch box. May sprinkle with parsley, cilantro or toasted sesame seeds / cashews.

Benefits

Besides getting an amazing benefit from bringing their own lunch to school, therefore avoiding processed foods, msg, sugars, etc, and actually knowing all the ingredients in your child’s lunch, this meal is packed with everything your child need for the school day: protein, vegetables, all! Just stick a fork into it and bon appetite!

Quinoa: is very rich in protein, containing all the essential amino acids we need hence, has a great nutritional value. Also it is rich in fiber, minerals, antioxidants, has a low glycemic index (does not raise blood sugar levels rapidly) and is naturally gluten free. This lunch will improve your kid’s stamina, concentration and not make him sleepy afterwards.