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Quinoa Fried 'Rice'

If you're vegan, you can skip the egg in this recipe - but if you're not vegan, I highly recommend leaving it in, because it adds a great extra texture as well as another hit of protein to this Quinoa Fried 'Rice'
Course Side Dish
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 139kcal

Ingredients

  • 120 g quinoa about ¾ cup
  • 1 bsp oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 150 g mushrooms thinly sliced (about 6 oz)
  • 100 g frozen vegetables I used a mixture of corn, peas, green beans and baby carrots (about 4oz)
  • 100 g canned sweetcorn kernels drained (about 4 oz)
  • 3 eggs
  • Black pepper
  • 3-4 tablespoon dark soy sauce plus more to serve (**see note)

Instructions

  • Boil the quinoa in plenty of water, and drain it once it's soft.
  • Meanwhile, heat the oil in a large frying pan or wok, and add all the vegetables (onion through corn). Cook over a fairly low heat, stirring every couple of minutes, for 5-10 minutes, until all the vegetables are soft (including the frozen ones!).
  • To cook the egg, push all the vegetables to the side of your wok (or even transfer them to a separate bowl for a couple of minutes) - this helps the egg to cook without getting lost through the veg. Crack the eggs into the empty part of the pan. Cook over a fairly low heat for a few minutes, scrambling them with your wooden spoon, until cooked. The vegetables can then be mixed back in.
  • When the quinoa is cooked and drained, add it to the pan, and mix well. Add black pepper and soy sauce to taste. I like quite a lot of soy sauce, but add a little to begin with - you can always add more as you're eating. Serve immediately.

Notes

Wendy's Note: if you are gluten free use gluten free tamari

Nutrition

Calories: 139kcal | Carbohydrates: 20g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 510mg | Potassium: 290mg | Fiber: 2g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 1.6mg