A healthy take on traditional fried rice, this wonderful quinoa fried rice has fresh bites of sweet corn. Slideshow:  Quinoa Recipes 

Todd Porter and Diane Cu
September 2014

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Credit: © Todd Porter & Diane Cu

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the quinoa, water, and salt in a medium saucepan. Bring the water to a boil, and after the water begins to boil, reduce the heat to low and cover the pan.

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  • Gently simmer, covered, for 15 minutes (there may still be some water not yet absorbed). Remove from heat.

  • Keeping the pan covered, let it stand for 5 minutes, or until the remaining water is absorbed.

  • Remove the lid and gently fluff the quinoa. Set aside to cool. After it has cooled to room temperature, cover and refrigerate at least 3 hours or until chilled. The quinoa can be cooked and refrigerated the day before.

  • Heat a large skillet over medium-high heat. Add the oil, and then stir in the onions and garlic and cook for 2 minutes or until soft. Stir in the corn and cook for another 2 minutes or until plump.

  • Increase the heat to high and stir in the egg, soy sauce, and sesame seed oil. Cook for 1 minute or until the egg is set and then remove from heat.

  • Stir in the cooked quinoa and green onions and cook for 1 minute or until heated through. Season with black pepper and serve.

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