Quinoa Fried Rice recipe is a quick, easy and delicious Indian Chinese style stir fried dish that can be prepared with leftover quinoa in just 20 minutes.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian, Indian-Chinese

Ingredients

  • 1 tablespoon olive oil ((or toasted sesame oil))
  • 3 cloves garlic (minced)
  • 1/4 cup white spring onions (chopped)
  • 1/4 cup carrot (finely chopped)
  • 1/4 cup green bell pepper (diced)
  • 1/4 cup green beans (diced)
  • 1/4 cup broccoli (diced)
  • 1/4 cup cabbage (shredded)
  • 1.5 cups cooked quinoa
  • 1/2 cup extra-firm tofu (cubed)
  • 2 teaspoons dark soy sauce ((adjust to suit your taste))
  • 1 teaspoon white vinegar (or apple cider (optional))
  • 1/2 teaspoon black pepper
  • salt (to taste)
  • 2 tablespoons spring onions (chopped)

Method

How to Cook Quinoa

  1. On Stovetop Pot: Cook the ½ cup of rinsed quinoa with 1 cup of water on medium-low heat until cooked, and let it cool. Stovetop Pressure Cooker: Pressure cook the ½ cup of rinsed quinoa with 1 cup of water for two whistles on medium-low heat. Let the pressure release naturally. In Instant Pot (Electric Pressure Cooker): Pressure cook the ½ cup of rinsed quinoa with ¾ cup of water on MANUAL/PRESSURE COOK mode for 1 minute. Let the pressure release naturally. Check the detailed recipe.

Stir Fry:

  1. Heat olive oil (or toasted sesame oil) in a skillet or wok over medium-high heat. Add minced garlic cloves and finely chopped white spring onions. Saute for 30-60 seconds over high heat until fragrant. Dont burn the garlic.
  2. Add diced carrots, diced green bell pepper, diced broccoli florets, diced green beans, and shredded cabbage. Sprinkle in a pinch of salt and stir-fry over high heat for 2-3 minutes, or until the vegetables are tender-crisp and cooked through.
  3. Add cooked quinoa, cubed extra-firm tofu, dark soy sauce, white vinegar, freshly ground black pepper, and salt to taste. Gently toss until everything is evenly coated, then cook over low heat for 2-3 minutes, stirring occasionally, until heated through.

Final Garnishing:

  1. Sprinkle chopped spring onions over the Indian-style vegetable fried rice with quinoa just before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.