Quinoa Fried "Rice"

This quinoa fried "rice" is healthy, delicious and packed with veggies, including carrots, broccoli and peas. It's best to use cold leftover cooked quinoa as it will toast better and clump less than freshly cooked quinoa. Plus, this easy recipe requires just one pot for quick cleanup.

a recipe photo of the Quinoa Fried Rice
Photo: Photographer: Greg Dupree, Food Stylist: Ana Kelley, Prop Stylist: Christina Brockman
Active Time:
35 mins
Total Time:
35 mins


  • 4 large scallions

  • 2 tablespoons canola oil

  • 3 cups cold cooked quinoa

  • 2 medium carrots, peeled and sliced diagonally 1/4-inch

  • 2 cups chopped broccoli florets

  • 6 cloves garlic, minced

  • 2 teaspoons lower-sodium soy sauce

  • 2 teaspoons toasted sesame oil

  • 1 teaspoon salt

  • ½ teaspoon ground pepper

  • 2 large eggs

  • 1 cup frozen green peas

  • Lime wedges for serving


  1. Trim scallions. Slice white and light green parts crosswise into 1-inch pieces; set aside. Slice dark green tops diagonally into 1/4-inch-thick slices; set aside for garnish.

  2. Heat canola oil in a large wok or skillet over high heat until it begins to smoke, about 5 minutes. Add quinoa; cook, stirring often, until toasted and heated through, about 3 minutes. Stir in carrots, broccoli, garlic and the reserved white and light green scallion pieces; cook, stirring constantly, until fragrant and the vegetables are vibrant in color but still crisp, 2 to 3 minutes. Stir in soy sauce, sesame oil, salt and pepper.

  3. Push the quinoa and vegetables to the sides of the pan. Add eggs to the center of the pan; cook, undisturbed, for 30 seconds. Scramble the eggs with a spatula or wooden spoon; fold the scrambled eggs into the quinoa mixture. Add peas; cook, stirring often, until the eggs are cooked and the peas are heated through, about 2 minutes.

  4. Divide the quinoa mixture among 4 bowls. Garnish with the reserved sliced scallions. Serve with lime wedges, if desired.


Large wok or skillet

Nutrition Facts (per serving)

346 Calories
15g Fat
42g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 1 cup
Calories 346
% Daily Value *
Total Carbohydrate 42g 15%
Dietary Fiber 8g 29%
Total Sugars 5g
Protein 13g 26%
Total Fat 15g 19%
Saturated Fat 2g 10%
Cholesterol 93mg 31%
Vitamin A 7143IU 143%
Vitamin C 45mg 50%
Vitamin D 21IU 5%
Vitamin E 3mg 18%
Folate 129mcg 32%
Vitamin K 50mcg 42%
Sodium 793mg 34%
Calcium 93mg 7%
Iron 4mg 22%
Magnesium 118mg 28%
Potassium 601mg 13%
Zinc 2mg 18%
Omega 3 1g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles