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+ servings

Quinoa Fried Veg

Course Lunch
Cuisine American
Keyword Quinoa Fried Veg
Servings 4
Calories 357kcal


  • 1 cup quinoa, uncooked
  • 2 cup water
  • 4 medium carrot
  • 2 tbsp chopped shallot
  • 4 stalk green onion
  • 2 tbsp coconut oil
  • 4 clove garlic
  • 3 tsp ginger root, fresh
  • 1 tsp sea salt
  • 2 tbsp soy sauce, low sodium
  • 2 tsp sesame oil
  • 1/2 tsp hot sauce
  • 2 large egg
  • 2 cup pineapple


  • Stir quinoa in a saucepan with the water.  Bring to a boil, turn down heat and simmer for 10-15 minutes; until tender. 
  • While quinoa is cooking, dice carrots; thinly slice shallots; set each aside separately.  Cut green onions, separating the white parts from the green. 
  • Heat the oil in a wok or large non-stick sauté pan; add carrots, shallots and the whites of the onions; cook for 5 minutes. Mince garlic and it to the wok along with the greens of the onion and grated ginger; season with sea salt and toss together.  Cook for 2-3 minutes.
  • Add the cooked quinoa, lightly stir to combine.  Add the sauce, sesame oil and hot sauce (if heat is desired), combine gently. 
  • Whisk eggs, push aside the quinoa and add the eggs to the wok; cook and stir constantly, until eggs are no longer runny; mix in with quinoa. 
  • Serve warm with pineapple on the side.  


Calories: 357kcal | Carbohydrates: 48g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 941mg | Fiber: 7g | Sugar: 12g