RED QUINOA WITH SCRAMBLED EGGS, ASPARAGUS AND TAMARI ALMONDS

The deep, earthy taste of red quinoa is reminiscent of smoky bacon. When I first tasted it, I immediately wanted to pair it with asparagus, eggs and nuts.

Cook Time: 30 minutes
Serves: 4

1½	cups red quinoa (see [>])
2	tablespoons extra-virgin olive oil
4	ounces asparagus, diagonally sliced (¼ inch), about 1 cup
½	cup thin-sliced scallions (white and green parts)
½	cup chopped red bell pepper (optional)
1	garlic clove, grated
1	teaspoon grated orange zest
1	tablespoon tamari or soy sauce, plus more for serving
4	large eggs
¼	teaspoon coarse salt
⅛	teaspoon crushed red pepper
2	tablespoons torn or slivered fresh basil or cilantro leaves
¼	cup chopped Tamari Almonds ([>])

1. Rinse the quinoa in a fine-mesh strainer under cold running water for at least 45 seconds. Shake in the strainer to remove as much water as possible.
2. Heat 1 tablespoon of the oil in a large skillet. Add the rinsed quinoa and cook, stirring, over medium heat until the grain dries out and turns a shade darker, 5 to 8 minutes. Add 3 cups water and bring to a boil. Cook, covered, over medium-low heat until the water is absorbed and the quinoa is fluffy and appears to be uncurling, 18 to 20 minutes. Remove from the heat and set aside.
3. Add the remaining 1 tablespoon oil to a wok or large skillet and heat until hot enough to sizzle a piece of vegetable. Add the asparagus, scallions and bell pepper, if using, and stir-fry over medium-high heat until the asparagus is crisp-tender, about 4 minutes. Add the garlic and orange zest and cook, stirring, for 1 minute.
4. Add the cooked quinoa and the tamari to the vegetables and cook, stirring, until heated through, about 2 minutes. Whisk the eggs, salt and crushed red pepper until blended. Push the quinoa to the sides of the pan, making a space in the center. Pour in the eggs and cook, without stirring, over medium-high heat until set, about 30 seconds. Reduce the heat to medium and cook, gently stirring with a rubber spatula to distribute fluffy clumps of cooked egg throughout the quinoa mixture, about 30 seconds.
5. Top with the basil and almonds and serve with more tamari on the side.

Substitutions
If red quinoa is not available, substitute regular quinoa.

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Make a Meal

Serve with Pan-Blistered Mini Bell Peppers ([>]) or Oven-Roasted Stuffed Portobello Mushrooms ([>]).

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