Quinoa Fried "Rice"
User Reviews
4.2
Quinoa Fried "Rice"
Description
Quinoa Fried "Rice" uses cooked quinoa as a grain substitute in a stir-fried dish with a mix of frozen vegetables including peas, carrots, green beans, and corn. The dish starts by cooking quinoa until tender and cooled. Aromatics like onion, garlic, and ginger are sautéed in toasted sesame oil, contributing a fragrant base. The vegetables are added and warmed through before mixing in the quinoa and seasonings such as tamari soy sauce, mirin, and sambal oelek for a touch of heat.
Making a well in the mixture allows whisked eggs to be scrambled directly in the pan, integrating creamy protein into the dish. Garnishing with sliced green onions and optional sriracha adds brightness and extra flavor layers. The quinoa offers a nutty, slightly chewy texture differing from traditional fried rice but harmonizing well with the seasonings and vegetables.
This recipe can be served as a main or side dish. Variations include adding cooked shrimp or shredded chicken for additional protein. Rice wine vinegar or other substitutes can replace mirin if unavailable. Using fresh vegetables instead of frozen is also acceptable.
Prepared quinoa can be made ahead or the day before to expedite cooking. Adjust the amount of sambal oelek to control spiciness according to preference.
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 1 Tablespoon sesame oil toasted
- ½ medium yellow onion chopped
- 2 cloves garlic minced
- 1 inch piece of ginger minced or grated
- 3 large egg whisked
- 1 oz bag peas frozen blend
- 1 oz bag carrot
- 1 oz bag green beans
- 1 oz bag corn
- 2 Tablespoons tamari soy sauce soy sauce or coconut aminos, low sodium
- 2 Tablespoons mirin optional
- ½–1 Tablespoon sambal oelek or chili garlic sauce
- green onion for garnish, sliced
- sriracha for topping (optional)
Instructions
- Prepare quinoa if you haven’t already: Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan. Reduce heat and simmer for 15 minutes or until water has been absorbed and the quinoa is tender. Remove saucepan from heat and let cool for 5 minutes; fluff quinoa with a fork. Refrigerate until cool. This step can be done the day before.
- Add sesame oil into a large skillet. Saute onion, garlic and ginger until fragrant, about 4-5 minutes.
- Add the frozen veggies and cook until heated through. Add in cooked quinoa then add in tamari, mirin (if using) and sambal oelek. Use however much sambal oelek you’d like depending on how spicy you’d like the dish to be. Cook and stir until evenly coated, about 2 minutes.
- Make a well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, about 2-3 minutes.
- Divide the dish between 4 plates and garnish with green onion and drizzle on a little sriracha, if using. Enjoy.
Notes
- Rice wine vinegar can replace mirin if you don't have mirin on hand.
- Feel free to use fresh vegetables as substitutes for frozen blends.
- Add cooked shrimp or shredded chicken for increased protein by mixing them in with the quinoa in step 3.
- Cooking quinoa a day in advance can save preparation time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 312kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 140mg | 47% |
| Sodium | 485mg | 20% |
| Potassium | 334mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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