Quinoa Fried Rice
Prep time: 
Cook time: 
Total time: 
Serves: approximately 4 cups
  • 1 cup quinoa
  • 2 cups water or low-sodium chicken stock
  • ¼ small onion, chopped
  • 2 carrots, peeled and chopped (about ¾ cup)
  • 3 scallions, chopped and divided
  • 3 garlic cloves, minced
  • ½ teaspoon fresh ginger, minced
  • 1 tablespoon olive oil
  • 2½ tablespoons soy sauce
  • 1½ tablespoons teriyaki sauce
  • ¾ teaspoon sesame oil
  • 2 eggs, lightly scrambled (still raw)
  • ½ cup frozen peas, thawed
  1. Rinse quinoa a few times in cold water.
  2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
  3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and fluff with a fork.
  4. Transfer to a large plate and pop in the fridge or freezer to chill completely.
  5. Mix soy sauce, and sesame oil in a small bowl. Set aside.
  6. Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.
Recipe by Cooking for Keeps at http://www.cookingforkeeps.com/quinoa-fried-rice/