Description
A comforting, nutritious, and easy-to-make quinoa fried rice that is perfect for weeknight dinners.
Ingredients
Scale
- 1 cup quinoa (2 1/2 – 3 cups cooked quinoa)
- 2 cups water (or chicken stock)
- 1 1/2 Tbsp coconut oil (divided)
- 2 eggs
- 1/2 chopped onion
- 2 garlic cloves (pressed)
- 2 cups frozen vegetable mix (thawed; carrots, peas, corn, and green beans)
- 3 scallions (chopped)
- 1/2 tsp fresh ginger (minced, or 1/4 tsp dry)
- 1/4 tsp red pepper flakes (optional)
- 2–3 Tbsp soy sauce
- 1 Tbsp stir fry sauce or teriyaki
- 1 tsp sesame oil
Instructions
- Cook the quinoa: Rinse quinoa 2-3 times with cold water. In a deep large skillet, combine water (or chicken stock) with quinoa and bring to a boil. Then, reduce to a simmer. Cook until liquid is absorbed (roughly 15 minutes). Fluff with a fork and chill for at least 1 hour or overnight for best results.
- Scramble the eggs: Heat a wok or sauté pan over high heat and add 1/2 Tbsp of coconut oil. Add the eggs, allowing them to cook for 30 seconds, then scramble them until fully cooked. Transfer to a clean plate.
- Sauté onion and veggies: Return the wok to heat, reducing to medium-high. Add the remaining coconut oil and chopped onion. Cook the onion for 1 minute, stirring frequently. Then, add garlic, mixed vegetables, half of the scallions, ginger, and red pepper flakes (if using). Cook for an additional 3 minutes, stirring often.
- Incorporate quinoa: Add the cooked quinoa and 1/2 Tbsp of coconut oil to the pan. Continue to stir-fry for about 1 minute, allowing all the flavors to meld together.
- Add the sauce: Pour in the soy sauce, stir fry (or teriyaki) sauce, and sesame oil. Stir everything together to ensure the quinoa and vegetables are fully coated.
- Finish with eggs: Gently fold in the scrambled eggs and stir again to distribute evenly throughout.
- Garnish and serve: Top with the remaining scallions before serving. Enjoy!
Notes
For extra flavor, customize with different proteins or veggies. Chill quinoa before stir-frying for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg