Quinoa Fried Rice

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


    1. 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.
    2. Cool and store in the fridge, preferably overnight.
    3. Mix teriyaki, soy sauce, and sesame oil in a small bowl. Set aside.
    4. 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.

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