Quinoa Stir Fry | (Quinoa Fried "Rice")

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein and fiber, while chickpeas are more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

Cook quinoa using 1 part quinoa to 2 parts water, adding instant chicken stock mix for flavor. Bring to a boil, then reduce heat to low and cook for about 13 minutes until al dente. Set aside or refrigerate to prevent sogginess.

Heat a wok on high heat and add canola oil.

Crack in 2 eggs and scramble them in the wok, cooking until set, then set aside.

Add more canola oil to the wok, increase heat, and add 1 cup of chopped onion and 1 tablespoon of minced garlic. Fry for about 1 minute.

Add 1 cup of chopped carrots and 1 cup of broccoli to the wok, along with 1 tablespoon of minced ginger. Stir-fry until vegetables start to brown.

Chop the cooked eggs into strips and add them back to the wok along with 1 cup of frozen peas.

Add 1 tablespoon of soy sauce to the wok and let it bubble, scraping the bottom to prevent sticking.

Add the cooked quinoa to the wok and mix well, lowering the heat slightly. Stir in 3 tablespoons of oyster sauce and mix thoroughly.

Taste and adjust seasoning with more soy sauce or sugar if needed. Cook for an additional 7 minutes on high heat until everything is heated through.

Garnish with crushed peanuts and chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens