This quinoa fried "rice" is a nutrient-packed, colorful side dish that's full of texture and flavor. Tender snow peas, crisp bell peppers, and fresh sprouts bring brightness to every bite. The fluffy quinoa and eggs add satisfying protein, while sesame oil and soy sauce tie everything together with a savory finish. It's wholesome, easy to make, and perfect alongside any meal.
- Heat ½ tablespoon of oil in a large wok or skillet over medium heat. Add the beaten eggs, scramble until just set, then transfer to a plate.(5 minutes)
- Add the remaining oil to the pan. Stir in the chopped onion, ginger, and the white parts of the spring onions. Cook for 2-3 minutes until fragrant and lightly golden.(3 minutes)
- Toss in red bell pepper and snow peas. Stir-fry for 3-4 minutes until crisp-tender.(4 minutes)
- Increase heat slightly, add the cooked quinoa, and stir-fry for 2-3 minutes to heat through and slightly toast it. Break up any clumps.(3 minutes)
- Pour in soy sauce and a pinch of pepper. Mix well to coat evenly.(2 minutes)
- Return the scrambled eggs and add mung bean sprouts and spring onion greens. Stir-fry for 1-2 minutes more, just until the sprouts soften slightly.(2 minutes)
- Taste and adjust seasoning. Garnish with spring onions and enjoy!
