Quinoa Fried Rice

This is one of those recipes that I was not sure where to post. I know a lot of my gluten free readers love quinoa, but I know a lot of my main site readers enjoy it as well. In the end though I decided it was perfect for my allergy section because we all need more quick, easy, and healthy gluten free meals.

This is also one of those recipes that I have been meaning to share for a long time. I think I took the pictures about the same time I took the pictures for my rice cooker quinoa, and that was a long time ago.

I came up with this idea when I had a lot of quinoa leftover in the fridge that I needed to use up, but after I made it I saw several other recipes that did basically the same thing. I guess I am not the only one with leftover quinoa sitting in my fridge.

Quinoa Fried Rice is not really fried rice, but it is quinoa that is cooked like fried rice. And it is a great way to use up leftover quinoa.

I simply cook it just like I do my fried rice, but I use quinoa instead of rice. This idea works with pretty much any fried rice recipe and you can easily add whatever vegetables you like to it.That is one of the fun things about fried rice, you can change it up and use whatever you like or have on hand.

Here is how I make quinoa fried rice.

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Yield: 4 servings

Quinoa Fried Rice

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Change up fried rice with quinoa fried rice.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 2 tablespoons oil
• 2 eggs
• 4 tablespoons soy sauce ( Use gluten free soy sauce)
• 1 clove garlic, minced
• ½ lb of ground pork, see not below
• 2 carrots, shredded
• ½ cup frozen peas (optional)
• 2 cups cooked quinoa
• 2 tablespoons rice vinegar

Instructions

1. Mix together 2 tablespoons of soy sauce with the eggs and beat well.
2. Heat 1 tablespoon of oil in a large skillet or wok.
3. Add egg to pan. Swirl and scrape egg to cook, basically you are scrambling this, but do not over cook it. You want this to error on the side of not done because you will be adding this back to the pan later on.
4. Remove egg from pan and set aside.
5. Return pan to stove. Add the meat and crumble and brown until meat is done. You want the pieces of meat pretty fine for this
6. Drain off all but a few tablespoons of fat. If you are using a lean mean you will not have any fat to drain off.
7. Add garlic, carrots, peas, and quinoa and cook for 3-4 or until vegetables are tender and quinoa is starting to brown.
8. Add the egg back to the pan along with the remaining soy sauce and the rice vinegar. Let cook for 2-3 minutes more.
9. Add more soy sauce to taste.
10. Serve and enjoy!

Notes

You can use 1/2 lb bacon chopped if you prefer or if you want this meatless you can easily leave this out.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 412Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 146mgSodium: 987mgCarbohydrates: 26gFiber: 4gSugar: 3gProtein: 24g

Nutritional values are approximate and aren't always accurate.