Asian Fried Quinoa Delight Recipe

Name: Asian Fried Quinoa Delight
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups quinoa; 3 cups water (or vegetable stock); 3 tablespoons olive oil (or use grapeseed oil); 2 cups diced onions (about 1 1/2 onions); 1/4 cup shallot (or green onion); 1/4 cup minced garlic; 1/2 cup minced ginger; 1 cup finely chopped green onion; 1 cup finely diced carrot (about 4 small); 2 cups shredded baby bok choy; 1 cup finely diced celery; 2 cups shredded napa cabbage (about 1/4 head); 1 cup diced sugar snap pea; 3 tablespoons soy sauce, plus more to taste; 2 large eggs, lightly beaten (optional to keep it vegan)

Servings: persons

1 1/2 cups quinoa
3 cups water (or vegetable stock)
3 tablespoons olive oil (or use grapeseed oil)
2 cups diced onions (about 1 1/2 onions)
1/4 cup shallot (or green onion)
1/4 cup minced garlic
1/2 cup minced ginger
1 cup finely chopped green onion
1 cup finely diced carrot (about 4 small)
2 cups shredded baby bok choy
1 cup finely diced celery
2 cups shredded napa cabbage (about 1/4 head)
1 cup diced sugar snap pea
3 tablespoons soy sauce, plus more to taste
2 large eggs, lightly beaten (optional to keep it vegan)

1
In a large cast iron skillet(or other heavy skillet) over high heat, toast the quinoa until lightly golden, 5-6 minutes, stirring frequently. Add the water or stock and reduce heat to medium. Cover and cook until the quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
2
Wipe out the skillet and heat 1 1/2 tbls. of the olive oil over medium high heat. Add the onions and cook until well browned and soft, about 20-30 minutes, stirring occasionally.
3
Stir in the shallots(if you don't have shallots, just use more green onions) and cook 2 minutes, then add the garlic, ginger, and green onion and cook for 3-4 minutes more.
4
Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and mix well. Move the mixture to a bowl and keep warm.
5
Heat the remaining 1 1/2 tbls. of oil in the skillet over medium high heat and add the quinoa. When it is heated through, pour the eggs over the quinoa and stir fry until the eggs are cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed. Enjoy!

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups quinoa, 3 cups water (or vegetable stock), 3 tablespoons olive oil (or use grapeseed oil), 2 cups diced onions (about 1 1/2 onions), and more.

Yes, Asian Fried Quinoa Delight falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Fried Quinoa Delight

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions