Today, I’m sharing a fun, healthier version of fried rice using everyone’s favorite grain: quinoa!

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I love quinoa. The bubble-like texture, it’s versatility (what other foods work for sweet or savory dishes and for breakfast just as well as dinner?) and then there’s the extra bonus of it being RIDICULOUSLY HEALTHY.

Winning. All. Around.

So when I came across this recipe for fried rice with quinoa, I jumped at it. The great thing about fried rice is you can add whatever veggies you have lying around the kitchen! This time, I only used corn, peas, carrots and onions, but you can include whatever you prefer. It’s also a great way to use up leftover veggies.

Start by cooking your quinoa. Boil in a pot with water or chicken broth, then turn down to a simmer until fully cooked.

Chop all your veggies. A small dice is best – you want tiny veggies in every bite!

Cook your carrots and onion first.

After a few minutes, add your other veggies and garlic.

Add quinoa, egg (allow to scramble), and sauce!

The blog that originally posted it mentioned making it to compliment another Chinese dish with meat. I haven’t tried that yet,for two reasons:

1. It’s so good, it can be a standalone meal. I amp up the sauces to get the flavor I want in a main dish.
2. This is a great weeknight meal, and let’s be honest – I am not about to make two dishes on an average weeknight. Ain’t nobody got time for that. If I’m cooking, we’re already ahead of the game.
3. Bonus reason: the quinoa already gives you some protein.

QUINOA FRIED RICE

INGREDIENTS:

For the fried rice:

• 1 cup uncooked quinoa
• 1 1/2 cups water or chicken broth
• 1/4 onion, diced
• 3-4 carrots, peeled and diced
• Any other veggies you’d like!
• 3 cloves garlic, diced
• 1/2 tsp ginger, minced, or 1/4 tsp dried ginger (powder)
• 1 tbsp olive oil
• 2 eggs, beaten lightly
• 1 cup frozen peas
• 2/3 cup frozen corn

For the sauce:

• 1 1/2 – 2 tbsp teriyaki sauce
• 2 1/2 – 3 tbsp soy sauce
• 3/4 – 1 tsp sesame oil

STEPS:

1. Rinse the quinoa, then add to a pan with water or chicken broth. Bring to a boil, then bring down to a simmer. Salt to taste.
2. Allow the quinoa to simmer 15-20 minutes. Quinoa is done when it’s larger, fluffy, and the string-looking pieces begin to come off. Remove from heat and set aside.
3. While the quinoa is sitting, clean and dice all your veggies.
4. In a small bowl, mix your sauce. Start with the smaller amounts listed above of teriyaki, soy, and sesame oil. When you add the sauce to the pan, you can amp it up to your preferred flavor level.
5. Heat the olive oil until nearly smoking, then add the carrot and onion. Cook 2-3 minutes, then add the garlic and ginger. Use your judgment about other veggies: some will need more time (like carrots) but others cook pretty fast (corn).
6. Cook another 3 minutes, then add the quinoa, corn and peas. Stir fry for a few more minutes (2-3), then clear a spot in the middle of the pan. Pour the beaten eggs in and scramble, allowing them to spread through the mixture as it cooks.
7. Add the sauce and toss around to coat everything. Add more soy if you want more saltiness or teriyaki if you want more sweetness.
8. Give another good toss, then serve!

Enjoy!