Quinoa Fried Rice

Hi there, food lover! 👋 Ready for a nourishing twist on a timeless favorite? 🥢 Today, we’re preparing something hearty, wholesome, and delightfully satisfying — Quinoa Fried Rice! 🍚✨

This dish captures the comforting essence of classic fried rice while embracing the modern goodness of quinoa — a high-protein, gluten-free grain that’s been a staple in Andean cuisine for thousands of years. 🌾💛 Instead of traditional rice, we’ll be using fluffy, nutty quinoa, which brings a slightly chewy texture and a beautiful depth of flavor. Combined with crisp vegetables, scrambled eggs, soy sauce, sesame oil, and optional touches like green onions or tofu, this recipe delivers the perfect fusion of East Asian inspiration and South American roots.

What’s even better? It’s a great way to use up leftover quinoa and veggies, making it a quick, one-pan meal that’s as healthy as it is delicious. Perfect for busy weeknights, meal prepping, or when you crave comfort food with a lighter, more nutrient-packed twist. 🥦🥕 Let’s dive into this vibrant, protein-rich, and oh-so-tasty dish that will fill your kitchen with the irresistible aroma of sesame and garlic! 🍳🌿

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Ingredients

For the Quinoa:

• 2 cups cooked quinoa (preferably chilled, from the day before)
• 1 tbsp sesame oil
• 2 eggs, lightly beaten
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, grated
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 small red bell pepper, diced
• 3 green onions, sliced
• 3 tbsp low-sodium soy sauce
• 1 tsp rice vinegar (optional)
• 1 tsp toasted sesame seeds
• Salt and pepper, to taste

Optional Add-ins:

• ½ cup diced tofu or cooked chicken
• A drizzle of chili oil or sriracha for spice
• A handful of chopped spinach or kale for extra greens

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Step-by-Step Directions

1. Prepare the Quinoa:
   If you haven’t already, cook your quinoa by rinsing 1 cup of dry quinoa and simmering it with 2 cups of water until fluffy (about 15 minutes). Let it cool completely or refrigerate overnight — cold quinoa fries best without turning mushy. 🌾
2. Scramble the Eggs:
   Heat a large wok or skillet over medium-high heat and add a teaspoon of sesame oil. Pour in the beaten eggs and scramble gently until just set. Remove and set aside. 🍳
3. Sauté Aromatics:
   In the same pan, add the remaining sesame oil. Sauté the chopped onion for 2–3 minutes until translucent. Add minced garlic and grated ginger, stirring for another minute until fragrant.
4. Add Vegetables:
   Stir in the frozen mixed veggies and bell pepper. Cook for 3–5 minutes until tender-crisp. If you’re using tofu or chicken, add it now and stir-fry until warmed through. 🥦🥕
5. Incorporate Quinoa:
   Add the cooked quinoa to the pan. Stir well, breaking up any clumps. Allow it to fry for a few minutes so the grains get slightly toasted and pick up the flavors.
6. Season to Perfection:
   Pour in the soy sauce and rice vinegar (if using). Toss everything together to coat evenly. Return the scrambled eggs to the pan and mix well. Adjust salt and pepper to taste.
7. Garnish and Serve:
   Sprinkle with sliced green onions and toasted sesame seeds. Drizzle a touch of chili oil if you like it spicy. Serve hot, and enjoy your wholesome, savory bowl of Quinoa Fried Rice! 🌿🍚

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Nutritional Information

⏰ Prep Time: 10 minutes
🔥 Cooking Time: 15 minutes
⏳ Total Time: 25 minutes
🍽️ Servings: 4

⚡ Calories per serving: 310 kcal
💪 Protein: 13 g
🥑 Fat: 10 g
🍞 Carbohydrates: 40 g
🧂 Sodium: 480 mg
🌾 Fiber: 5 g
🍬 Sugar: 4 g

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Bon appétit and happy cooking! 👩🍳🍽️