Quinoa Fried Rice

Quinoa Fried Rice

Serves 4 as a side dish or 2 as a main dish


3 cups of cooked, cold quinoa
3-4 tablespoons of soy sauce or Bragg's liquid aminos
2 teaspoons of toasted sesame oil
1 cup of frozen edamame (or peas)
1 cup of diced onions
1 cup of diced carrots
2 cloves of garlic, minced
1 shallot, minced
green onions for garnish
salt & pepper, to taste
Optional: scrambled egg

Cook quinoa in advance. I cook a pot of quinoa at the beginning of each week so I have it on hand for easy, healthy meals all week.

A little tip about cooking quinoa: I always soak quinoa for 10-15 minutes before cooking and rinse it well to get rid of the chalky-ness that it can sometimes have. I cook it like pasta by putting it in water, boiling it and removing after it has reached its desired texture, then I drain it. This prevents it from getting mushy and overcooked.

To make the fried quinoa:
Sauté carrots and onions in the olive oil until the carrots become slightly tender and the onions soften. Add shallots, garlic and edamame. Add the quinoa and soy sauce and stir until everything is mixed together and coated. The quinoa will stick to the bottom of the pan so keep stirring until it is heated. Add the sesame oil, stir, and remove from heat. Garnish with green onion. YUM! How easy is that?

We had it as a side dish with grilled teriyaki shrimp and salmon but since quinoa is high in protein you can have this as a meal by itself! It's an easy-peasy weeknight meal. My husband liked it so much that it might just become part of our weekly menu. Enjoy!

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