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Quinoa Fried Rice

Photograph by Morena Escardo

By now, most of us know how good quinoa is for us. Right? This Andean superfood is packed with protein, fiber, minerals, anti-inflammatory properties, and other goodies, making it the kind of ingredient you definitely want to include in your family's meals as often as possible.

RELATED: Gluten-Free Quinoa Cornbread

This quinoa "fried rice" does just that. If you have a favorite fried rice recipe, all you need to do is replace the rice with cooked quinoa; I used white quinoa here, but any color is fine. And even though I took the time to make my quinoa from scratch and chop my veggies, if you're a busy mom with no time to waste in the kitchen, you can have this meal ready in a matter of minutes by using frozen or canned veggies, and any leftover quinoa you may have in the refrigerator.

You can also use any vegetables your family likes, such as corn, peas, green beans, cauliflower, carrots or broccoli.

This recipe can be made gluten-free if you use gluten-free tamari or gluten-free soy sauce instead of regular soy sauce.

RELATED: Warm Sweet Potato, Quinoa and Black Bean Salad

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RECIPE: Quinoa "Fried Rice"

Yields 2 portions

Prep time: 15 minutes
Cook time: 15 minutes (or more if you make the quinoa from scratch)
Total time: 30 minutes


  • 2 tablespoons + 1 teaspoon coconut oil
  • 2 eggs
  • 1/2 small yellow onion
  • 1 large garlic clove, finely chopped
  • 1-inch piece ginger root, peeled and finely chopped
  • 1 bell pepper, seeded and diced
  • 1 cup snow peas or sugar snap peas, sliced diagonally
  • 2 spring onions, sliced (white and green parts separated)
  • 2 cups cooked quinoa*
  • 1-2 tablespoons gluten-free tamari or soy sauce
  • 1 tablespoon sesame oil (optional)
  • 1 tablespoon sesame seeds
  • Lemon or lime wedges to serve (optional)


  1. Heat 1 teaspoon coconut oil in a frying pan, while you beat the eggs in a bowl with a fork.
  2. Pour the eggs into the pan, making sure they cover the whole surface of the pan and form a very thin omelette. Cook for 1 or 2 minutes, turn, and cook for a few extra seconds.
  3. Transfer to a chopping board and cut in cubes. Set aside for later.
  4. Heat the remaining oil in a skillet or wok over medium heat. Cook the onion, garlic, and ginger for 2 minutes, stirring.
  5. Add the bell pepper and snow peas, stirring for 3 more minutes.
  6. Add the white part of the spring onions, and stir for another minute.
  7. At this point, add the quinoa to the pan, the tamari or soy sauce, and the sesame oil, if using. Turn the heat to high, and stir-fry the quinoa for a 2 minutes.
  8. Sprinkle with the remaining sliced spring onions, the chopped egg omelette, and the sesame seeds.
  9. Serve on its own, or with lemon wedges on the side if you like a touch of citrus.

*To make quinoa, bring a small pan with 1 cup of quinoa and 2 cups of water to a boil. Turn the heat to low, cover, and cook for 15 minutes. Turn the heat off and let it sit for 5 more minutes.

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Photograph by Morena Escardo

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