Quinoa Fried Rice Recipe (Indo Chinese Style)

Ingredients

• 1 tablespoon olive oil (or toasted sesame oil)
• 3 cloves garlic minced
• ¼ cup white spring onions chopped
• ¼ cup carrot finely chopped
• ¼ cup green bell pepper diced
• ¼ cup green beans diced
• ¼ cup broccoli diced
• ¼ cup cabbage shredded
• 1.5 cups cooked quinoa
• ½ cup extra-firm tofu cubed
• 2 teaspoons dark soy sauce (adjust to suit your taste)
• 1 teaspoon white vinegar or apple cider (optional)
• ½ teaspoon black pepper
• salt to taste
• 2 tablespoons spring onions chopped

Steps

How to Cook Quinoa

1. Stovetop pot: cook ½ cup rinsed quinoa with 1 cup water over medium-low heat until cooked, then let it cool. Stovetop pressure cooker: cook ½ cup rinsed quinoa with 1 cup water for two whistles over medium-low heat and let the pressure release naturally. Instant Pot (electric pressure cooker): use ½ cup rinsed quinoa with ¾ cup water, pressure-cooking on MANUAL/PRESSURE COOK for 1 minute, then allow natural pressure release. Refer to the detailed recipe.

Stir Fry:

1. Heat olive oil or toasted sesame oil in a skillet or wok over medium-high heat. Add the minced garlic and finely chopped white spring onions, then sauté over high heat for 30-60 seconds, until fragrant. Keep the garlic from burning.
2. Put in the diced carrots, green bell pepper, broccoli florets and green beans, along with the shredded cabbage. Sprinkle in a pinch of salt and stir-fry over high heat for 2-3 minutes, or until tender-crisp and cooked through.
3. Add the cooked quinoa, cubed extra-firm tofu, dark soy sauce, white vinegar, freshly ground black pepper and salt to taste. Toss gently to coat everything evenly, then cook over low heat for 2-3 minutes, stirring now and then, until heated through.

Final Garnishing:

1. Just before serving, sprinkle chopped spring onions over the Indian-style vegetable fried rice made with quinoa.