Healthy quinoa fried rice packed with peas, snow peas, and bean sprouts and seasoned with a tasty blend of rice vinegar and soy sauce.
I OD-ed on carrots and broccoli.
We were hot and heavy for so long, but right now I can’t stand to look at either one of them.
It’s not you… it’s me. Really!
While I take a mini hiatus to collect myself and date other veggies, I decide to re-mix my beloved quinoa fried rice recipe with a lean, not-so-mean, GREEN twist!
Healthy Quinoa Fried Rice Remix
Healthy Quinoa Fried Rice Remix
- 1 cup dry quinoa
- 1.5 cups water or veggie broth
- 2 cloves garlic minced
- 1/2 cup bean sprouts
- 1 cup snow peas
- 1/4 white onion, diced
- 1/2 cup sweet peas (I used frozen + steamed)
- garlic powder, parsley, and red pepper flakes, to taste
- 2 large eggs (optional but delicious)
- oil or butter for sauteeing
- 1-2 tsp low sodium soy sauce
- 1-2 tsp white vinegar
- salt and pepper to taste
- If you’re fairly new to quinoa, here’s a step by step fluffy keen-wahhh tutorial for perfect quinoa every time.
- Rinse a cup of quinoa in a mesh sieve/strainer, drain, and allow to dry on a few sheets of paper towels. Drying time will vary, I usually rinse, strain, and just walk away.
- Once dry, toss quinoa into a pot and allow it to toast on medium heat for just a minute or so, while stirring. You don’t quite want to brown it, just a light toasting.
- Next add 1.5 cups of water [or broth!] to your quinoa and bring to a boil.
- Once the bubbles start flying, reduce to low, cover, and simmer for approximately 12 minutes.
- Feel free to add a pinch of garlic powder and a splash of soy sauce while the quinoa simmers to lock in some extra flavor.
- After 12 minuets, remove lid, fluff with a fork, and set aside. If it’s still a little liquid-y let it simmer for another minute or so until it’s nice and fluffy.
- While you’re waiting for the quinoa to simmer to fluffy perfection, prep your veggies! This will vary a little bit depending on whether or not you grab fresh or frozen veggies. I had fresh onion, sprouts, and snow peas but frozen peas. The peas went in the microwave for a few minutes while I sauteed the remainder of the vegetables on medium-high in a little grape seed oil [butter works too!].
- Add the minced garlic towards the end, once the veggies are almost fully cooked, to prevent burning.
- If you’re adding fluffy scrambled eggs to the mix, scoot the veggies to the side, crack eggs directly onto your skillet and scramble.
- Toss in the quinoa, soy sauce, vinegar, and salt and pepper to taste. If you’re a fan of the acidity of vinegar, you can add equal parts white vinegar and soy sauce. Unsure? Use 2 parts soy sauce and 1 part vinegar and work your magic from there! Taste test, adjust seasoning + sauce as needed and refrain from gobbling straight from the skillet! Er… I may have burned myself doing this 😉
- Serve with a little extra soy sauce and white vinegar if you’d like and, as always, enjoy!
special diets and swaps
Brontosaurus Chefs: Skip the egg for a deliciously vegan dish. You can also add fried tofu!
T-Rex Chefs: Enjoy as is or add some protein to the mix by adding chicken or steak.
Gluten-Free? Grab some bragg liquid aminos, coconut aminos, or use gluten-free soy sauce (like low-sodium tamari soy sauce) to seal the deal.
Feeling saucy? Drizzle this dish with a little extra soy sauce, sweet chili sauce, or sriracha. Anything goes!
So. Freaking. Good.
The best part? It works great with anything you have on hand!
Fresh veggies, frozen veggies, and even leftovers from last night’s dinner.
This healthy quinoa fried rice does it all!
Have you over done it on on any foods lately and declared a temporary break-up? Please tell me its not just me! What did you replace it with?
If you get a chance to try this healthy quinoa fried rice remix recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!