QUINOA CRANBERRY SALAD
INSTRUCTIONS Combine and chop greens Toss all ingredients together and enjoy!
2½ cups cauliflower, finely chopped
5 oz chicken leftovers, cubed
2 eggs, beaten
½ cup chopped scallions
2 garlic cloves, minced
¾ cup celery sticks, finely chopped
1 large carrot, cubed
½ cup frozen edamame
3 tbsp Tamari sauce or bragg liquid aminos
green onions, minced
1. Heat a wok or large skillet over medium/high heat with a teaspoon of coconut or avocado oil.
2. Add garlic and ginger, stirring constantly for about a minute. Add celery, carrots, scallions, and edamame and stir fry for about 5 minutes before adding the cauliflower. Cook the cauliflower to a soft (but not mushy) texture, about another 4 minutes.
3. Lower the heat. Make a well in the middle and add the eggs. Stir gently and continuously until the eggs are cooked fully.
4. Stir in the bragg liquid aminos and green onions just before serving.