10 minute ‘fried’ quinoa with edamame + carrots.

This take on fried rice is healthy, packed with protein and only takes 10 minutes from pan to plate!


One of my favorite things about getting Chinese takeout is the containers of fried rice. I can never eat that much of it on the first go around (I reserve my hunger for spicy shredded pork or hunan shrimp!), so I always have at least a container or two of rice hanging out in my fridge. I usually eat it cold with a splash of tamari in the morning standing over the sink. Shameful, but true. How good is cold leftover Chinese food??

Unfortunately, fried white rice is decidedly NOT healthy, and getting takeout all the time is neither healthy or economical. I’ve been wanting to try ‘fried’ quinoa for a while now, and last week I decided to finally try it out. Cold quinoa is essential for this dish. You can make that same day and cool it, but I would recommend cooking it another time, maybe make a double batch when you’re making it for another recipe to keep this super simple.


Just try to not eat the entire pan of this. It is so, so good.

‘fried’ quinoa with edamame and carrots.
adapted from simplyquinoa.com 



1 tablespoon sesame oil
1 garlic clove, minced
2-3 cups of cooked and cooled quinoa
1/2 cup of shredded carrots
1/2 cup of shelled edamame
2 eggs, whisked
2 tablespoons of gluten free soy sauce or tamari (up to 3 to taste)
1/2 teaspoon fresh ginger, grated
1/8 teaspoon freshly cracked pepper
2-3 scallions, green parts only, thinly sliced


Heat sesame oil over medium high heat and add garlic, stirring frequently until garlic becomes fragrant, about 30 seconds.

Add carrots and edamame and cook for 1 minute, and add quinoa to vegetable mixture. Stir frequently until mixture is coated and begins to soften. During this time, crack eggs into a small bowl and whisk.

Push quinoa mixture off to one side and add eggs to other side of the pan and scramble them until cooked through. Break them up as needed, and stir them into the quinoa mixture.

Add soy sauce/tamari, ginger, and pepper and mix in until combined and hot. Taste for seasoning and adjust accordingly. Spoon into serving dish and garnish with scallions. Serve immediately.

Serves 4 as a side, 2 as a main dish.

**Please use all organic ingredients wherever possible** 




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