Asian fried quinoa recipe

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  • Yield: 7 Servings, about ¾ cup per serving


  • 1 cup quinoa, rinsed, if necessary
  • 1-½ cups water
  • 1-½ tablespoons reduced-sodium teriyaki sauce
  • 2-½ tablespoons lower-sodium soy sauce
  • ¾ teaspoon sesame oil
  • 1 tablespoon olive oil, divided
  • ¼ small onion, chopped
  • 2 carrots, chopped
  • 3 scallions, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 2 eggs, lightly beaten
  • ½ cup frozen peas, thawed
  • 3 scallions, sliced
How to Make It
  1. In a medium saucepan over high heat, bring quinoa and water to a boil; reduce heat to low and simmer 15 to 20 minutes, or until quinoa is soft, translucent, and water is absorbed. Remove from heat and let sit 5 minutes. Fluff with a fork. Place in refrigerator until cooled.
  2. In a small bowl, mix teriyaki sauce, soy sauce, and sesame oil; set aside.
  3. In a large skillet over high heat, heat ½ tablespoon olive oil. Add onion and carrots and cook for 4 minutes. Add remaining olive oil, garlic, ginger, and quinoa. Stir-fry about 2 minutes. Stir in sauce and heat 1 to 2 minutes, or until hot.
  4. Make a well in center of quinoa, pour eggs in well, and scramble until cooked through. Add peas and scallions, then toss everything together until warmed through. Serve immediately.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
170 kcal
Calories from Fat:
45 kcal
% Daily Value*
Total Fat
5.0 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
60 mg
450 mg
25 g
Dietary Fiber
7 g
2 g
7 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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