Description
A quick and flavorful quinoa fried rice packed with vegetables, ideal for a nourishing meal in just 10 minutes.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 cup bell peppers, chopped
- 1 cup peas
- 1 cup carrots, chopped
- 2 beaten eggs (or scrambled tofu)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Chopped green onions (for garnish)
Instructions
- Rinse the quinoa under cold water and combine it with water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy.
- In a large skillet, heat sesame oil over medium heat, add minced garlic and onions, and sauté until fragrant.
- Add the chopped vegetables and cook until tender but still crisp.
- Add the cooked quinoa to the skillet, break up any clumps, and create space to add the beaten eggs. Scramble until cooked through.
- Stir in soy sauce, adjusting to taste, and let flavors meld for a couple of minutes.
- Remove from heat, garnish with green onions, and serve immediately.
Notes
For a vegan option, substitute eggs with scrambled tofu. Feel free to use any fresh or frozen vegetables available.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
Keywords: quinoa, fried rice, vegetarian, quick meal, healthy dinner