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Quinoa Fried Rice
1 cup of
Keen One Garden Medley Quinoa
1 ½ cups water or low-sodium chicken or vegetable stock
¼ small onion, chopped
2 carrots, peeled and chopped
3 scallions, chopped and divided
3 garlic cloves, minced
½ teaspoon fresh ginger, minced
1 tablespoon olive oil
2 eggs, lightly scrambled (still raw)
½ cup frozen peas, thawed
1 ½ tablespoons teriyaki sauce
2 ½ tablespoons soy sauce
¾ teaspoon sesame oil
Cook Keen One Garden Medley Quinoa according to package directions. Remove from heat and let set for five minutes or so. Fluff with a fork.
Cool and store in the fridge, preferably overnight.
Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
Heat ½ tablespoon olive oil in a large sauté pan over a high heat. Add onion and carrot, cook about two minutes. Add 2 scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the quinoa. Stir-fry about two minutes. Add sauce and stir-fry until incorporated, about two minutes. Make a well in the center of the quinoa pour eggs in, scramble. Throw in peas, then toss everything together until the peas are warmed through, add remaining scallion and serve.
Also in Quinoa Recipes
Pesto Pasta Quinoa with Grilled Chicken Kabobs
Quinoa and Curry Dry Rub Salmon
Quinoa Recipes - Chipotle Quinoa Stir Fry
Buy Keen One Chipotle Quinoa Cup here