- Heat the oil over medium heat. Add the garlic and sauté until fragrant, about 1-2 minutes.
- Add the bell peppers, zucchini, onion, and mushrooms. Sauté until the vegetables are tender, about 5-7 minutes.
- Add the cooked quinoa and soy sauce to the sautéed vegetables. Stir well to combine and heat through.
- Serve the quinoa and vegetables topped with scrambled eggs and garnished with cilantro.
ingredients
½ cup olive oil
½ cup minced garlic
6 qt. red, orange, or yellow bell pepper, diced
6 qt. zucchini, diced
3 qt. onion, diced
1 lb. shiitake mushrooms, destemmed, sliced
12 ½ qt. cooked quinoa
2 cups Kikkoman Less Sodium Soy Sauce
8 dozen, 4 eggs, scrambled
1 ½ cups fresh cilantro, coarsely chopped for garnish
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE