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1
Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve.
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2
In a pot, place 2 cups of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed.
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3
Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use.
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4
To make Fried Quinoa, place a cast iron pan over high heat. When cast iron is hot, add a tablespoon of oil and cubed eggplant. Cook stirring minimally for about ten minutes. Eggplant should be soft throughout and crispy on the edges
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5
While eggplant cooks place another large saute pan over high heat. Add another tablespoon of oil, diced onions and garlic.
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6
Reduce heat to medium and sweat vegetables until translucent and soft (about 5-8 minutes).
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7
In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low.
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8
Add cooked quinoa and eggplant. Stir until well incorporated.
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9
Moving quickly, add thinly sliced cabbage into the pan, cover for a couple of minutes, until cabbage starts to wilt.
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10
Whisk two eggs together then pour over quinoa. Stirring constantly for two minutes until softly scrambled and well incorporated into the quinoa. Remove from heat.
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11
Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.
