Vegetarian Quinoa Fried Rice (Easy and Healthy Recipe!)
This Vegetarian Quinoa Fried Rice recipe is a healthy spin on a takeout favorite. It makes a quick, easy, and protein-packed meal.
Servings: 4 servings
Calories: 298calories
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 2 tablespoons sesame oil, divided
- 2 large eggs, beaten
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 2 medium carrots, peeled and diced
- 1/2 cup frozen peas
- 2 tablespoons tamari (gluten-free soy sauce)
- 2 teaspoons Sriracha
- 2 green onions, thinly sliced
Instructions
- Add the quinoa and water to a saucepan, then bring to a boil.
- Reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove the quinoa from the heat. Set aside and let it sit, covered, for 5 minutes.
- Heat 1 tablespoon of sesame oil in a large skillet set over medium heat.
- Add the eggs and scramble constantly until cooked through. Transfer the eggs to a separate plate.
- Heat the remaining tablespoon of sesame oil in the skillet. Add the onion, garlic, ginger, carrots, and peas and cook for 5 minutes until softened.
- Add the cooked quinoa, tamari, and Sriracha. Stir-fry the mixture for a couple of minutes.
- Add the eggs back to the pan and stir until combined. Sprinkle with green onions and serve.
Notes
Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.
Nutrition
Calories: 298calories | Carbohydrates: 37g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 619mg | Potassium: 498mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5422IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg