Description
A quick and nutritious fried rice dish featuring quinoa and colorful vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup bell peppers, chopped
- 1 cup peas
- 1 cup carrots, chopped
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 2 eggs
- 1 tablespoon sesame oil or olive oil
- 2 cloves garlic, minced
- Fresh cilantro or basil, for garnish
Instructions
- Prep the quinoa if not pre-cooked by rinsing and boiling with water for 15 minutes.
- In a large skillet, heat oil over medium heat and sauté garlic until fragrant.
- Add chopped vegetables and cook for 2–3 minutes until tender-crisp.
- Incorporate the cooked quinoa and soy sauce, tossing to combine.
- Push mixture to one side, crack eggs in the empty side, and scramble until set.
- Mix everything together, stir in fresh herbs, and drizzle sesame oil if desired.
- Serve warm and enjoy!
Notes
Best served with grilled chicken, tofu, or shrimp for added protein. A salad with vinaigrette pairs beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 150mg
Keywords: quinoa, fried rice, quick meals, vegetarian, family-friendly