Quinoa “fried rice”

photo 1

Once again, I’ve neglected my blog due to other life events getting in the way! :/ A lot has happened since my last post. After coming back from Las Vegas work has kept me super busy, but then I got a week of relaxation in Mexico with Richard – all thanks to my grandparents who hosted us in their timeshare. Immediately after my vacation I moved into a new apartment with a new roomie! We’ve enjoyed cooking with each other, I just haven’t had a chance to share all the recipes.

One of the recipes I’ve made recently that really stood out to me was quinoa fried rice. I love quinoa and so I try¬†incorporating it into my meal every week. When I saw this idea I knew I had to try it. You can really customize the recipe according to how much spice or protein you want, but I love all of the above, so I incorporated a lot of both!


  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 head broccoli, cut into florets
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 green onions, sliced
  • 1 tsp salt
  • 1 tsp pepper
  • Choice of protein like cooked and shredded chicken, or tofu
  • Sriracha and crushed red pepper, for serving


If using tofu, remove from package and drain water by pressing with paper towels. Shred the tofu and set aside. If using chicken, heat 1-2 tablespoons olive oil in a pan and cook chicken breasts 4-5 minutes on each side, or until cooked all the way through.

Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes.

Add broccoli. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.

Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in green onions, eggs, salt, pepper and protein.

Serve immediately, drizzled with Sriracha and crushed red pepper, if desired.


One thought on “Quinoa “fried rice”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s