Quinoa Fried Rice

Quinoa Fried Rice
  • Quinoa:
  • 1 1/2 cups water
  • 1 cup quinoa
  • salt to taste
  • Sauce:
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons teriyaki sauce
  • 3/4 teaspoon sesame oil
  • Fried Quinoa:
  • 1 tablespoon olive oil, divided
  • 2 carrots, peeled and chopped
  • 1/4 onion, chopped
  • 3 scallions, chopped, divided
  • 3 cloves garlic, minced
  • 1/2 teaspoon minced fresh ginger
  • 2 eggs, beaten
  • 1/2 cup frozen peas


  1. Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
  2. Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
  3. Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
  4. Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
  5. Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

05/04/2018
Quinoa Fried Rice, recipe PT15M PT1H 5 455 calories

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