Quinoa is always in the pantry and a favorite ingredient in our household. So anytime I find easy recipes that tastes good I consider it a win. This Quinoa Fried Rice recipe was introduced to me years ago and I decided to make it for dinner and add cooked chicken. It can stand alone as the main course and also works well as a side dish with your favorite protein.
Quinoa Fried Rice Recipe
Ingredients
1 cup dry quinoa
1.5 cups water or chicken stock
3 tsp low sodium soy sauce
2 cloves garlic minced
1/8 tsp garlic powder
1 cup fresh or frozen veggies: peas, carrots, and onion
3 scallions, sliced and divided
2 large eggs optional
1 tablespoon oil or butter for sautéing
Salt and pepper to taste
Chopped parsley for garnish
Instructions
1. Rinse quinoa a few times in cold water.
2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and fluff with a fork.
4. Cook your quinoa according to the package instructions. Cook time typically is 15 minutes.
5. While its cooking, prep your veggies. Any combo of veggies, frozen or fresh will work.
6. In a non-stick pan add oil or butter, sauté the carrots and onion in a small frying pan until tender. Add garlic towards the end to prevent burning. Add the scallions and peas and continue to sauté veggies.
7. If you’re adding eggs, push the veggies to one side of the hot pan, crack eggs on the other side and scramble.
8. If you are adding cooked chicken, add to the veggies and mix well.
9. When the quinoa is done cooking add the garlic powder, fluff, and toss your quinoa into the pan with the veggies.
10. Add your soy sauce. Season with salt and pepper to taste and pan fry for a few minutes.
11. Serve hot and garnish with parsley, sweet chili sauce, and low-sodium soy sauce.
Tips:
• Add chicken, shrimp, or crab for a little extra protein.
• Add in your favorite vegetables: Mushrooms, water chestnuts or baby corn would be great additions.
Ingredients
- 1 cup dry quinoa
- 1.5 cups water or chicken stock
- 3 tsp low sodium soy sauce
- 2 cloves garlic minced
- 1/8 tsp garlic powder
- 1 cup fresh or frozen veggies: peas, carrots, and onion
- 3 scallions, sliced and divided
- 2 large eggs optional
- 1 tablespoon oil or butter for sautéing
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
1. Rinse quinoa a few times in cold water.
2. Bring quinoa and water or chicken stock to a boil in a medium saucepan, and then reduce to a simmer. Season with salt.
3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and fluff with a fork.
4. Cook your quinoa according to the package instructions. Cook time typically is 15 minutes.
5. While its cooking, prep your veggies. Any combo of veggies, frozen or fresh will work.
6. In a non-stick pan add oil or butter, sauté the carrots and onion in a small frying pan until tender. Add garlic towards the end to prevent burning. Add the scallions and peas and continue to sauté veggies.
7. If you're adding eggs, push the veggies to one side of the hot pan, crack eggs on the other side and scramble.
8. If you are adding cooked chicken, add to the veggies and mix well.
9. When the quinoa is done cooking add the garlic powder, fluff, and toss your quinoa into the pan with the veggies.
10. Add your soy sauce. Season with salt and pepper to taste and pan fry for a few minutes.
11. Serve hot and garnish with parsley, sweet chili sauce, and low-sodium soy sauce.
