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1 cup quinoa
2 cups vegetable broth
2 tablespoons peanut or canola oil
1 tablespoon minced garlic
1 teaspoon minced ginger
1 cup finely chopped red cabbage
1 small red bell pepper, diced
1 cup frozen edamame, thawed
2 cups stemmed, thinly sliced kale leaves
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon pepper, preferably white
4 large eggs
Sriracha (optional)
Cilantro leaves (optional)
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