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?
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)