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1
Heat a large skillet over medium low heat, spray with cooking spray.
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2
Crack the eggs into a small bowl.
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3
Lightly beat the eggs and season with salt and pepper.
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4
Pour the eggs into the pan and allow to cook through without stirring.
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5
Once they are solid throughout, remove the omelet from the pan and set aside to cool.
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6
In a medium saucepan add the quinoa and two cups chicken broth.
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7
Bring to a boil over medium heat.
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8
Reduce heat, cover and allow to simmer until the quinoa has absorbed the liquid and is cooked through, about 12-16 minutes.
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9
Then remove the pan from the heat and set aside.
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10
Heat the olive oil in the skillet over medium low heat; add the chopped shallot and garlic.
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11
Stir and saute until the shallots have started to soften.
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12
Add in the broccoli florets, mushrooms, and the two tablespoons of chicken broth.
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13
Cover with a lid and allow to steam briefly, until the broccoli and mushrooms start to soften.
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14
They should still be slightly crisp.
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15
Add in the chopped scallions, and stir to combine.
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16
Stir in the curry powder, fish sauce, and chili garlic sauce.
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17
Stir to evenly distribute.
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18
Gently stir in the cooked quinoa.
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19
Allow the quinoa to brown slightly on the bottom by not stirring the mixture.
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20
Once it has browned slightly stir to brown another section of the quinoa.
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21
While the quinoa is browning, fold the omelet in thirds and cut into thin slices.
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22
When the quinoa has browned on all sides, add the edamame, peas, chicken and egg slices.
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23
Stir in the soy sauce, taste for seasoning.
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24
Add in more fish sauce, soy sauce and/or chili garlic sauce to taste.
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25
Stir in the pineapple and heat it through.
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26
Serve and garnish with cilantro, scallions and cashews.
