Asian Fried Quinoa

I can't believe its already been a month since my first post Pots De Creme for Pass the Cook Book Club hosted by Kita @ passthesushi. For the month of March, recipes were chosen from Guy Fieri Food: Cookin' It, Livin' It, Lovin' It.  I chose the Asian Fried Quinoa (other two recipes were Cherry Cobbler Pizza and Snake Bite) because quinoa is something I already have in my pantry, its nutritional benefits are endless and cooks quickly like rice..I normally use quinoa in salad or something similar to black bean quinoa patties but this recipe was perfect opportunity to make something similar to my all time favorite fried rice only here the rice is substituted with quinoa (more nutrients on my plate). 

It makes quick, flavorful weeknight dinner, pretty flexible and great way to clear your fridge too. In case you have leftover, simply reheat it for lunch next day. 


Within last couple years or so, quinoa has become a mainstream grain (although its not a grain) because it has great nutrient profile - protein powerhouse (has all its 8 essential amino acid making it a complete protein), complex carbohydrate (gluten-free), rich source of vitamins/minerals such as calcium, iron, B vitamins to name a few.Right now, all I am going to say is if you have not tried it yet, you MUST, at least once. And I think this recipe is perfect to get started on quinoa bandwagon because it's a very basic recipe with alot of flexibility. The original recipe is Asian inspired but feel free to add/remove/substitute vegetables and seasonings of your choice.

quinoa mix - red, white, black
I made few changes to the original recipe (scroll down). I skipped shallot, celery, cabbage and used snow peas instead of sugar snap peas. Grab your ingredients and get the party started!

Asian Fried Quinoa (pg 310)

1 ½ cups quinoa (I used mixed quinoa with red, white, black variety)
3 cups water or vege stock
3 tbs grape or olive oil
2 cups diced onions, about 1 ½ med onion
¼ cup chopped shallot
¼ cup minced garlic
½ cup minced ginger
1 cup finely chopped green onions
1 cup diced carrots ( I shredded )
2 cups shredded baby bok choy
1 cup finely diced celery
2 cups shredded napa cabbage
1 cup diced sugar snap peas
3 tbs low sodium soy sauce

2 large eggs, lightly beaten

- In a large, dry, heavy bottomed skillet, toast the quinoa until lightly golden, 5 to 6 minutes, stirring often. Add the water and reduce the heat to medium. Cover and cook until quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
-Wipe out the skillet and heat 1 ½ tbs of the olive oil over medium high heat. Add the onions and cook until well browned and soft, about 20 to 30 minutes, stirring occasionally. Stir in the shallots, and cook for 2 minutes, then the garlic, ginger, and green onion, cooking for 3 to 4 minutes more. Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and combine. Transfer mixture to a bowl and cover.
-Heat remaining oil in skillet over medium-high heat. Add the quinoa. When heated through, pour the eggs over the quinoa until eggs have cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed.


- pay close attention while toasting quinoa, esp. if you are using mixed variety because of its dark color its hard to tell if its getting toasted or almost burnt. Latter happened in my case.

To join the club, click for our facebook group here. Remember, you don’t need a blog – you just need to want to cook! And don't forget to check out what members are cooking.