Organic Fried Quinoa with Veggies and Egg (Like Fried Rice, but Better!)

Like a lot of people, I’m trying to incorporate healthier options into my diet. I was really craving fried rice last week, so, instead, I decided to give fried quinoa a whirl. Ladies and gentlemen, it’s now one of my new favorite not-so-guilty pleasures. It was a cinch to make, and it tastes way naughtier than it actually is!


  • 4 cups organic quinoa (you choose the color), cooked (about one cup uncooked prepared with a 1:1 ratio of water should give you this quantity)
  • 8 ounces mushrooms, quartered
  • 1/2 onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 cup frozen peas, thawed
  • 1 egg (skip this if you choose)
  • 2 tablespoons tamari
  • Black Pepper
  • Sea Salt
  • Canola Oil


In a large, nonstick skillet, heat one tablespoon canola oil over medium-high heat. Add the mushrooms, and sauté for one to two minutes until they start browning and give off some of their liquid.

Add the onions and a pinch of sea salt, stir, and cook for two minutes.

Now add the garlic.

Scootch the sautéed veggies over to one side of your skillet to allow room for the cooked quinoa. Also add the thawed peas.

Now is a good time to add a bit more canola (or peanut, if you prefer) oil to the pan to really get a good fry. You could go without it, though, if you’d like. Also add the tamari (you can sub soy sauce if you’re not keeping this wheat-free). Turn the heat up to high, and cook the quinoa and veggies for two to three minutes. Keep it moving to prevent burning. Now make a well in the middle for the egg. You’ll want to have a bare spot in the bottom of the skillet for this.

Scramble with something that won’t ruin your nice, non-stick pan. Don’t be lazy and grab the first utensil you see!

Once the egg is good and scrambled, incorporate it into the rest of the quinoa.

See how easy that was? And you’ve only dirtied one pan! I served this quinoa with ginger tamari shrimp. It was delectable and cured my craving. Happy eating, everyone!



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