Quinoa “Fried Rice”

Quinoa works brilliantly when prepared in the same method as fried rice. It’s a higher protein and fibre option that is both crowd pleasing and absolutely delicious.


  • 40 min
  • Serves 4
  • Easy


1 ½ cups Quinoa

3 cups water

1 medium onion, diced

3 cloves garlic, diced

1 tablespoon finely grated ginger

Small head broccoli, cut into florets

100g green beans, trimmed

1 large carrot, grated

1 red capsicum, cut into chunks

½ cup frozen peas

2 tablespoons tamari or soy sauce

1-2 teaspoons sesame oil

¾ cup Roast Unsalted Cashews

Oil for sautéing

To garnish:

Toasted sesame seeds, thinly sliced spring onions, cucumber, radish slices and grated carrot as desired.



Quinoa Preparation

Place the quinoa and water in a medium saucepan. Bring to a boil before reducing to a simmer and cooking for 15 minutes with a lid slightly ajar until the liquid is absorbed. Place the lid on and let stand for 5 minutes before fluffing with a fork.

The quinoa needs to be completely cooled before using so you can do this by either leaving it overnight in the fridge or a alternatively a speedier option is to spread the quinoa out on a couple of plates and place in the freezer for an hour or two. This will dry the quinoa out and make sure it’s not gluggy at all when you fry it.


Main Method

Heat a generous glug of oil in a sauté pan over medium-high heat. Add the onion and cook until translucent and tender. Add the garlic and ginger and cook for another minute or so. Add the broccoli and green beans to the pan. Sauté these for 3 minutes before adding the carrot and capsicum. Give these a minute or two in the pan before adding the peas and quinoa. Toss these all together over the high heat. Add the tamari or soy sauce. Remove from the heat when it is all piping hot. Mix through the sesame oil and cashews.

Divide between 4 plates and garnish as desired with sesame seeds, spring onions and some fresh, raw vegetable toppings.

Created for the CareFillery by Kelly Gibney