Quinoa Fried "Rice"

Serves: 6

Quinoa is a fun and delicious exchange for rice in this dish.

Dovetailing Tip: When chopping the carrots, peel and cut an extra 2 pounds of carrots into 1/4-inch diagonal slices to use for Meal 5, Chili-Roasted Carrots.

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1 cup quinoa (or 21/2 to 3 cups leftover cooked quinoa)
1 1/2 cups water or low-sodium chicken stock
1/4 small onion, chopped
2 carrots, peeled and chopped
3 scallion, chopped and divided
3 garlic cloves, minced
1/2 teaspoon fresh ginger, minced
1 tablespoon olive oil
2 eggs, lightly scrambled (still raw)
1/2 cup frozen peas, thawed
1 1/2 tablespoons teriyaki sauce
2 1/2 tablespoons soy sauce
3/4 teaspoon sesame oil


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 let set for five minutes or so. Fluff with a fork.
4 Cool and store in the fridge, preferably overnight.
5 Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
6 Heat 1/2 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.
Source: cookingforkeeps.com

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