Quinoa & Vegetable "Fried Rice"
Prep time
Cook time
Total time
Serves: 4-6
  • 1T coconut oil
  • ½ medium sweet onion, chopped
  • 4 cloves garlic, minced (about 2 tsp)
  • 1t ginger paste (or powder if you don't have the paste)
  • 3T rice vinegar
  • 2 eggs
  • 3T Tamari (or soy sauce of choice)
  • 3C cooked quinoa
  • 2-3C vegetables, chopped (I used broccoli, carrots, and edamame)
  • 1 8oz can water chestnuts
  1. In a large pan or wok, heat coconut oil over medium high heat. Add chopped onion.
  2. While the onion starts cooking, chop the other vegetables (or use frozen veggies to keep it easy). You can use whatever veggies you like as long as you have at least 2-3 cups total (and you can always add more than that to make it more vegetable heavy).
  3. Add the vegetables, garlic, ginger, and rice vinegar to the pan.
  4. Let simmer, stirring occasionally for 2-5 minutes. Then, slide the vegetables to the side and cook the eggs on one side of the pan.
  5. Once the eggs are cooked through, stir them throughout the vegetables.
  6. Add cooked quinoa and Tamari. Stir in water chestnuts.
  7. Then, serve!
Add more or less Tamari depending on your tastes.
Recipe by Mom Endeavors at https://www.momendeavors.com/quinoa-vegetable-fried-rice/