I'm making a quinoa, veggie, and egg scramble recipe (similar to the tofu scramble recipe on Food52), and it's ending up very dry. I've added a decent amount of olive oil, so short of adding a TON, I am stumped for how to get a better consistency. I'm cooking the quinoa, vegetables, and eggs separately and then combining briefly over low heat. Potential solutions: Apple cider vinegar? Water? Undercook the eggs?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
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