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In a large skillet, heat oil over medium heat. Add ham, peas and carrots and saute for about 4 minutes, stirring frequently.
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Add quinoa and cook, stirring frequently, for about 3 minutes.
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In a medium bowl, combine tamari, ginger and brown sugar. Stir well. Add about 3/4 of tamari mixture to pan and stir well to combine. Remove quinoa mixture and set aside.
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Spray pan with nonstick cooking spray. Add eggs and scramble. Cook until eggs are set. Add eggs to quinoa mixture and stir.
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Top with chopped scallions and serve with remaining tamari mixture.