Quick Fried Rice Style Quinoa

Quinoa, oh how I love quinoa. Once upon a time, I would profess my love for the grain to people who had no idea what the heck I was talking about, but I find it becoming more and more popular. I don’t know if it was the internet foodie bloggers posting fabulous quinoa recipes, television doctors deeming quinoa a super food  or Costco stocking 5 pounds bags leading shoppers to Google quinoa, but I’m grateful to find it gaining popularity. I really wasn’t just trying to see how many times I could say quinoa in a paragraph there… Quinoa, quinoa, quinoa!


Don’t get me wrong, I’m love fried rice; it tops the list of reasons I love hibachi restaurants.  But when you’re in a rush to put something on the table, quinoa only takes about 15 minutes to cook in a pot compared to around 40 minutes for brown rice. Fried quinoa is a great way to use up extra produce at the end of the week, too. If you don’t have the same vegetables I used on hand, substitute whatever you need to use up! I’m all for less food waste! I always make way more fried quinoa than we can eat in one meal because it makes fantastic leftovers for lunches and sides for other meals. It’s one of those dishes that tastes even better as leftovers when the flavors have a chance to hang out together overnight.


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Quick Fried Quinoa

Use quinoa in place of rice for a new twist on a classic dish!

2 cups quinoa
3 cups water
1 tablespoon olive oil
16 ounces frozen mixed vegetables, thawed and drained
1/2 head green cabbage, shredded
1 small onion, diced
3 cloves garlic, minced
2 eggs
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon black pepper
1/2 teaspoon salt or more to taste
sesame seeds (optional)
  • Preparation Time: 20M
  • Cook Time: 21M
  • Yield: 7 Cups

Instructions: Rinse quinoa with cold water for 1 minute and drain well. In a medium saucepan, combine the quinoa and water. Bring to a boil, reduce heat, and cover. Cook quinoa 14 minutes, remove from heat and uncover. Allow the quinoa to sit 5 minutes uncovered before fluffing with a fork.

In a small bowl, combine soy sauce, rice vinegar, toasted sesame oil, black pepper, and salt. Set aside.

Heat olive oil in a large skillet over medium-high heat. In the oil, cook cabbage for about 3 minutes. Add in onion and garlic, cooking an additional 4 minutes. Mix in mixed vegetables, stirring until heated through. Add quinoa to the vegetables and combine gently.

With your spatula, push quinoa and vegetables towards one side and pour eggs into the empty portion of the skillet. Scramble eggs. Remove skillet from heat.

Pour sauce over quinoa and vegetables and gently fold in eggs and distribute sauce evenly. Sprinkle with sesame seeds if desired.



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