Quinoa “Fried Rice”

Main Meals, Uncategorized | March 7, 2016 | By

Ryan did not always eat my “healthy” meals. In fact, when we first met over four years ago he was invited to my house for a family dinner. My mom made baked ziti and salad. He smiled and in his nicest voice he explained to her that “he didn’t eat green things”. He made up for it with about 12 servings of the ziti though…


Ryan’s father, now my father in law to be, always told me that he was a ball of clay and I was going to have to mold him.He also told me there was a no return policy, so I molded.  Four years ago id I’d told him I replaced takeout chinese with homemade “Quinoa” fried rice, he’d politely (always politely) refuse…


Fast forward to now and he’s wondering how long I’ll be taking these damn photos so he can reheat it and dig in. He loves all the veggies now. Even salads. It only took four years of me sneaking them into things I made (and a view at what it would be like to have abs…)

So about this quinoa. I know a lot of people love their traditional Chinese takeout fried rice, but honestly this is just as good. And its filled with veggies, protein and whole grains. It’s also super quick and easy to make. If you want to add a little chicken or even steak, by all means go for it if you’re into that. Give it a try, or even make a takeout loving friend or family member try it. They’ll like it, I promise.


Yes Ry, you can eat now…


Quinoa "Fried Rice"
Serves 2
A healthier twist on traditional fried rice, with an extra protein punch.
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Prep Time
20 min
Cook Time
15 min
Total Time
40 min
Prep Time
20 min
Cook Time
15 min
Total Time
40 min
  1. 1 tbsp butter
  2. 3 carrots, peeled and diced
  3. 1 red bell pepper, diced
  4. 1 yellow zuchinni, diced
  5. 2 cups spinach
  6. 1/2 cup frozen peas
  7. 2 tsps sesame oil
  8. 4 cups cooked quinoa
  9. 2 eggs
  10. 1 bunch scallions, sliced thin (green part only)
  11. salt & pepper
  12. 1/4 cup low sodium soy sauce
  1. In a large skillet or wok, heat butter over medium heat. Once melted, add carrots, red bell pepper, zuchinni and spinach. Sautee until spinach is melted and veggies are soft, about 5 minutes. Add in the peas and one teaspoon of the sesame oil and cook for another two minutes, stirring occasionally.
  2. Add the cooked quinoa to the pan and mix well. Once mixed, create a well in the center for the eggs. Crack both eggs into the well and begin to toss carefully with a spoon for about two minutes or until eggs have firmed up. Add scallions, the other teaspoon of sesame oil, salt and pepper to taste, and soy sauce.
  3. Serve immediately.
  1. Four cups cooked quinoa equals approximately 1.5 cups uncooked and 3 cups of water. Rinse quinoa, and add to a pot with the water. Bring to a boil, and then turn down to medium heat. Cook until water has absorbed, about 15 minutes. Let stand for 5 minutes, then fluff with a fork


  1. Leave a Reply

    Jeannie DiCaprio
    March 7, 2016

    That DOES look damn good !! I can’t wait to try it !

  2. Leave a Reply

    Amy Hungershafer
    March 7, 2016

    I’m definitely making that this week and will probably add some of the rotisserie chicken that’s just sitting in my refridgerator waiting for me to do something with.

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