Sometimes you need dinner, and you need it now. This is one of those recipes. It’s as simple as chopping your vegetables while the quinoa cooks and having them ready to go for when you start sauteing. Once you start adding items to the pan the ingredients are needed quickly.


The first time I made quinoa “fried rice” it was to satisfy a craving. It just seemed healthier than buying a pint of super greasy fried rice from the place down the street. It was surprisingly easy and I’m sure it’ll become a comfort food in our house.


quinoa “fried rice”
printer-friendly version
makes 4 servings

4 cups cooked quinoa
1 tablespoon olive oil
1 cup sliced mushrooms
3 stalks celery, diced
3 eggs, lightly beaten with a fork
1 bunch scallions, sliced
1/2 cup shelled edemamae
1 8-ounce container water chestnuts, chopped
4 tablespoons soy sauce
1 tablespoon sesame oil

Prepare your quinoa by cooking 2 cups of dry quinoa in 4 cups of boiling water. set it aside. Heat the olive oil over medium heat in a wok or saute pan. Add the mushrooms and saute until brown. Add the celery and saute for 3 minutes, until slightly softened. Pour in the eggs and cook until they are just slightly wet still. Add the remaining ingredients, including the quinoa, and heat through. Serve hot.


About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in eggs, random, rice/grain, vegetarian and tagged , , , , , , . Bookmark the permalink.

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