Melt half coconut oil in a large frying pan. Pour in egg, moving around pan to make a thin crepe. Cook through. Remove from pan and roughly chop. Set aside.
Add remaining oil, garlic, chilli and carrot. Cook, stirring frequently for 2 mins.
Add pre-cooked quinoa, frozen peas, spring onions and tamari and stir to combine well. Cook until heated through
Stir through cashews and almonds just before serving. Serve with fresh coriander.
Casey-Lee Lyons is a naturopath, nutritionist, recipe developer and founder of Live Love Nourish. She is passionate about inspiring health and happiness through easy-to-understand nutritional and lifestyle advice. Casey-Lee’s refreshing approach to gluten, dairy and sugar-free nutrition has helped many people improve their health, increase energy, find their natural weight, improve gut and digestive health, balance hormones, heal cravings and more.