This is a skillet meal you’ll turn to again and again. Crispy bacon, fluffy quinoa, scrambled eggs, and just the right amount of heat. Bacon fried quinoa is quick, flexible, and feels like comfort food without being heavy. It’s familiar in the best way, and has a little edge that keeps things interesting.
I love quinoa and am always looking for a way to make it more interesting. When I was testing this recipe, I was looking for an easy skillet dinner I could throw together quickly using what I already had on hand.
It works straight from the skillet, reheats well the next day, and doesn’t ask much of you beyond a little chopping and a hot pan. Starting with cooked, cooled quinoa is key because it gives you fried rice energy without crossing into soggy territory.
If you like simple, skillet-style dinners like this, you might also enjoy my Instant Pot Quinoa for easy prep or Blackstone Fried Rice for a little outdoor cooking.
Ingredient Talk
I’ve made this with both regular bacon and turkey bacon, and they are both fabulous. If you use turkey bacon, add a little oil to the pan.
Both coconut aminos and tamari are work well. And if you aren’t worried about gluten or soy, soy sauce is a good alternative..
Cooked quinoa matters more than people think. I always use quinoa that’s been cooked ahead and cooled. Fresh, warm quinoa turns soft and steamy, and I don’t like that texture here.
Tips & Tricks
In my experience, using cooked and cooled quinoa is key. Warm quinoa traps steam and turns soft. Cold quinoa keeps its texture and fries properly.
Cook the eggs separately. This keeps them tender and prevents them from breaking down into the quinoa.
Season lightly at first. Bacon and coconut aminos already bring salt. Taste at the end and adjust if needed.
Use a large skillet. Crowding the pan causes steaming instead of frying.
Reheat leftovers in a skillet whenever possible. Medium heat and a quick stir bring the texture back better than the microwave.
Bacon Fried Quinoa
Ingredients
- 2 tablespoons Hot Chili Sesame Oil divided
- 4 slices bacon sliced thin (I used tureky)
- 1 teaspoon honey
- 1 tablespoon coconut aminos divided, or gluten free tamari
- 6 large eggs
- 1 teaspoon sea salt
- 1 cup grape tomatoes halved
- 2 cloves garlic minced
- 1 red pepper diced
- 1 cup baby peas
- 1 bunch scallions sliced thin
- 3 cups cooked quinoa
Instructions
- Heat a large skillet to medium high. Add 1 tablespoon sesame oil and bacon and cook for 4 minutes or until crispy. Drizzle with syrup and 1 teaspoon coconut aminos and cook for one minute longer. Transfer to a bowl with a slotted spoon.
- Spray skillet with oil if needed and reduce heat to medium. (You should only need additional oil if you are using turkey bacon.) Whisk eggs and salt together. Add to skillet and cook, gently lifting sides to allow uncooked egg to run underneath, until set, about three minutes. Transfer to a plate. Cool slightly and cut into strips.
- Add remaining oil to the skillet. Add tomatoes and cook for 3 minutes, until tomatoes begin to soften. Add garlic and stir for 30 seconds. Add in red pepper, baby peas, scallions, quinoa and remaining coconut aminos and cook for 4 minutes. Stir in eggs and cook for one minute longer. Top with bacon and serve warm.
Sandra Habiger says
This looks delicious!! I love bacon and quinoa, so this recipe is perfect! I'll make it this weekend!