Description
This quinoa fried rice is a healthy take on traditional fried rice made with protein-packed quinoa. It’s packed with veggies and takes less than 30 minutes to whip up, making it the perfect weeknight meal.
Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups water
- 1 Tablespoon toasted sesame oil
- ½ medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced or grated
- 3 large eggs, whisked
- 1 16 oz bag frozen veggies (blend of peas, carrots, green beans and corn)
- 2 Tablespoons low sodium tamari
- 2 Tablespoons rice wine vinegar
- ½–1 Tablespoon sambal oelek or chili garlic sauce
- sliced green onion, for garnish
- sriracha, for topping
Instructions
- Prepare Quinoa: Bring 2 cups water and 1 cup uncooked quinoa to a boil in a saucepan, simmer for 15 minutes until tender, cool for 5 minutes, and fluff with a fork.
- Sauté Aromatics: Add sesame oil to a large skillet and sauté onion, garlic, and ginger until fragrant, about 4-5 minutes.
- Cook Vegetables and Quinoa: Add frozen veggies and cook until heated through, then stir in cooked quinoa, tamari, rice wine vinegar, and sambal oelek for about 2 minutes.
- Scramble Eggs: Make a well in the center of the mixture, pour in eggs, and stir until scrambled and cooked through, about 2-3 minutes.
- Serve: Divide between 4 plates and garnish with green onion and sriracha.
Notes
Rice wine vinegar is used as a substitute for mirin. You can use fresh vegetables instead of frozen if preferred. For additional protein, add 1 cup of cooked shrimp, shredded chicken, tofu, or edamame when adding the quinoa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 312 kcal
- Sugar: 7 g
- Sodium: 485 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 13 g
- Cholesterol: 140 mg
Keywords: quinoa fried rice, gluten-free, vegetarian, high-protein, healthy dinner