Quinoa fried rice is stir fried quinoa with veggies & eggs (optional). It is seasoned with soya sauce and black pepper. It's gluten-free, leave out the eggs to make it vegan.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 2 · 2 to 3
  • Category: Main Course
  • Cuisine: Global

Ingredients

  • 1 cup quinoa ((uncooked quinoa/ or 3 cups cooked))
  • ⅓ cup carrots ((fine chopped, 1 medium carrot))
  • ⅓ cup green beans ((or French beans fine chopped, 8 to 10))
  • ⅓ cup Bell peppers ((chopped, any color))
  • 3 sprigs spring onions ((optional, whites & greens seperated))
  • 1 tablespoon garlic (fine chopped (1 to 2 large cloves))
  • 1 green chilli (chopped, optional)
  • 2 tablespoons oil ((peanut or any cooking oil of choice))
  • ¼ to ½ teaspoon black pepper (crushed)
  • 1 to 1 ½ teaspoon salt ((adjust to taste))
  • 1 tablespoon Soya Sauce ((organic or at least naturally brewed))
  • ½ teaspoon rice vinegar ((or apple vinegar, optional))
  • 1 teaspoon oil
  • 125 grams paneer / extra firm pressed tofu ((or 6 ounces shrimps or boneless chicken, refer notes))
  • 2 to 3 eggs ((refer notes))

Method

Cook Quinoa

  1. Add quinoa to a large bowl and rinse well a couple of times, rubbing well with your fingers. Drain the water completely using a colander.
  2. Return the quinoa to the bowl and pour 1¾ cups water. Bring it to a rolling boil on a high heat. Once the water begin to boil, lower the flame completely. Cover and cook until the quinoa is cooked to tender (perfectly cooked but not mushy). Turn off the heat.
  3. Cover and rest for 10 mins. Later fluff up with a fork. Cool the quinoa aside.
  4. While the quinoa cooks & cools, prepare the veggies. Separate the green and whites of the spring onions.
  5. Pour the required soya and vinegar to a small bowl. Keep all these aside. If using eggs, break them to a bowl and whisk well with a fork.

How to Make Quinoa Fried Rice

  1. Heat oil in the wok on a medium high heat and add green chilies, spring onion whites (optional) and garlic. Fry until aromatic without burning, for about a minute.
  2. Add all the veggies and salt. Stir fry until the veggies are slightly tender but not overcooked. Reduce the heat to medium. (avoid salt here if using frozen veggies, mushrooms or cabbage)
  3. (Optional, if using eggs) Move the veggies aside in the wok and pour the beaten eggs. Scramble them & cook until soft set. (don't over cook).
  4. Add cooled quinoa, salt, pour the sauces and add black pepper. Stir fry for a minute or 2 until the quinoa becomes hot.
  5. Stir in the spring onion greens (optional). Turn off and taste test. Add more salt or soya if you want.
  6. Serve quinoa fried rice hot or warm.

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.