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Quinoa veggie 'fried rice'

Chung-Ah is a New York native who transplanted herself to sunny Southern California a decade ago for school and hasn’t left. She shares her love of cooking with her readers on her food blog, Damn Delicious, where she takes simple, fresh ...

A healthier spin on Chinese take-out

Trade white rice for healthy quinoa in this take on Chinese fried rice.

Daily Flavor

Quinoa veggie “fried rice”

A healthy spin on Chinese take-out

Trade white rice for healthy quinoa in this take on Chinese fried rice.

Quinoa veggie "fried rice" recipe

Serves 4-6

Ingredients:

  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, cut into florets
  • 1 zucchini, chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 green onions, sliced
  • Sriracha sauce, for serving

Directions:

  1. In a medium skillet, heat 1 tablespoon olive oil over low heat. Add beaten eggs and cook about 2-3 minutes per side, flipping only once. Let cool, then dice into small pieces. Reserve.
  2. In a wok or large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add garlic and onion. Cook, stirring often, until onions become translucent, about 4-5 minutes.
  3. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  4. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
  5. Add ginger and soy sauce. Toss gently to combine. Cook, stirring constantly, until heated through, about 2 minutes. Stir in green onions and eggs.
  6. Serve immediately, drizzled with Sriracha sauce, if desired.

More Daily Flavor

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Roasted mushroom quinoa risotto
Arugula and quinoa salad

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