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Quinoa Fried Rice

Quinoa Fried Rice

8 people


  • 1 cup uncooked quinoa ~2.5 cups cooked
  • 2 cups Vegetable broth, low sodium
  • 1/4 cup red onion, chopped
  • 2 carrots, peeled and chopped
  • 3/4 cup frozen peas, thawed
  • 3/4 cup frozen corn, thawed
  • 3 cloves garlic
  • 1/2 tsp. ginger, minced
  • 1/2 tsp. garlic powder
  • 2 Tbsp. Extra Virgin Olive Oil
  • 2 eggs
  • salt, pepper, red pepper chili flakes
  • 3 Tbsp. Soy sauce, low sodium or liquid aminos
  • 1 tsp. Sesame oil
  • 2 Tbsp. Mr. Yoshinda’s sweet and savory sauce


  1. Rinse and cook quinoa according to package. Once cooked, remove from heat, fluff with fork, place in a bowl and put in fridge to cool.
  2. Mix the 3 ingredients for the sauce together and set aside.
  3. Heat 1 Tbsp. EVOO in a wok on high heat. Toss in the carrots and the onions and cook for a couple minutes. Then add in the garlic, salt, pepper, garlic powder, red pepper flakes, and ginger and cook for 2 more minutes. Add the remaining EVOO and the quinoa.
  4. Add the sauce until nicely incorporated. Make a well in the middle of the quinoa to pour the 2 eggs. Pour eggs in and scramble.
  5. Once eggs have cooked, toss in the peas and corn. Mix together, enjoy warm!
Recipe Notes

You may substitute teriyaki sauce for Mr. Yoshinda’s


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