I have another quinoa recipe for you, this time with an Asian influence. Quinoa fried rice is a healthy version of the classic fried rice. If you are a regular reader you will probably already know about my quinoa obsession. I love the stuff and am always on the lookout on how to incorporate it into new recipes. This time we have a quick 30-minute recipe, packed full of vegetables and protein.
Quinoa is just the best! It’s super healthy and full of protein. The amino acid in the quinoa plays an important role in transporting and storing nutrients. It is an essential part of constructing a balanced metabolism. It keeps you feeling full for ages and it’s delicious. All the things I look for when making a quick healthy weeknight dinner.
I love to pack my recipes with lots of vegetables and this one is no different. We have chilli, pepper, onion, carrot and peas. However, feel free to add anything else such as broccoli, mushrooms or green beans. This is a great recipe to cook if you have lots of leftover vegetables as anything goes.
You can cook the quinoa beforehand or use leftover quinoa like you would with more traditional fried rice. I cook quinoa on the day if I don’t have any to hand and it works perfectly.
Start with cooking the quinoa and while it is cooking prepare the omelette. If you are vegan you can skip the omelette or add tofu instead. The vegetables are sautéed for 10-15 minutes and everything is combined with the soy sauce.
This quinoa fried rice recipe makes a great quick and easy light meal. If you are looking to cook it as a side, try it with black peppered cauliflower. These two recipes make an amazing healthy meal packed full of flavour.
I want to know if you like quinoa as much as I do! Leave me a comment and rate this recipe if you like it. Share your pictures on Instagram with #prettyvegetarian.
Healthy quinoa fried rice
Yield 2 people
Healthy quinoa fried rice is packed full of vegetables and flavour. This is a super quick and easy recipe that only takes 30 minutes to cook.
- 200g (1 cup) quinoa
- 300ml (1 ½ cups) boiling water
- 2 tablespoons rapeseed oil
- 2 free range eggs, beaten (optional)
- 1 fresh chilli, finely chopped
- 1 medium onion, finely chopped
- 1 bell pepper, finely chopped
- 1 carrot, peeled and cut into matchsticks
- 100g (1cup) frozen peas (petits pois)
- Salt and ground black pepper to taste
- 2 tablespoons dark soy sauce
- 4 spring onions, trimmed and shredded
- Wash the quinoa in running water a few times, I use a sieve but you can use your hands.
- Place quinoa, salt, pepper and boiling water in a pan over a medium heat.
- Bring the quinoa to a boil and then cover the pan and reduce the heat to low. The quinoa will take about 15 minutes to cook. You can tell when the quinoa is ready when the water has evaporated and it is soft but not mushy.
- For the egg omelette, heat 1 tablespoon of oil in a small frying pan over a medium heat for 60 seconds. Add the egg, stir and let it cook into an omelette. Set aside on kitchen paper and cut into 1cm strips when cool.
- Heat 1 tablespoon of oil in a large frying pan or wok over a medium heat for 30 seconds.
- Add the chilli and onion. Sauté for about 5 minutes until the onions start to soften.
- Now add the bell pepper, carrot, peas and salt and pepper.
- Cook for another 5-10 minutes until the vegetables have softened and the water has evaporated.
- Add the cooked quinoa, egg, soy sauce and spring onions. Stir-fry for 3-5 minutes until all the ingredients are warm through.
- Serve immediately.
- Quinoa can be made beforehand.
- Adjust spice level by removing the seeds from the chilli.
- Serve with cauliflower pepper sauce.
- Serves 4 as a side dish.
- Omit the egg omelette to make vegan friendly and skip step 4.
Courses Light meal