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Quinoa Fried Rice (Gluten-free, Soy-free)

Cook Time18 minutes
Total Time18 minutes
Course: Asian, Dinner, Side Dish
Servings: 4 servings
Author: Silvia Ribas


  • 1 cup quinoa
  • 2 cups water
  • 1 tbsp vegetable base
  • 1 bag 16oz frozen peas and carrots
  • 2 tbsp coconut aminos
  • 5 eggs
  • 1/2 small white onion
  • scallion and cilantro to garnish


  • In a small saucepan add the quinoa, water and vegetable base. Cover in medium low heat and cook until all the liquid is absorbed (about 10-12 mins)
  • Meanwhile, in a large skilled add the frozen veggies and sliced onion, and cook until soft (about 8-10 mins). Push the veggies to the side of the pan to create an opening in the middle of the pan to fry the eggs. Crack the eggs open and cook, stirring frequently util fully cooked. Then mix together with the veggies and add in the coconut aminos.
  • Transfer the cooked quinoa to a mesh strainer and quickly rinse with cold water. Add the quinoa to the veggies and mix to combine. Garnish with fresh scallion and/or fresh cilantro.
  • Serve hot. Refrigerate left over for up to 4 days.