July 15, 2014

healthy “fried” quinoa

healthy "fried" quinoa | TWELFTH AVENUE

For the past few weeks, my CSA box has included big, beautiful spring onions and a boatload of peas. I’m always looking for creative ways to use my weekly dose of farm fresh vegetables (a girl can only eat so many salads), and this healthy take on fried rice really fit the bill. It’s quick, it’s delicious, it’s got weeknight dinner recipe written all over it!

healthy "fried" quinoa | TWELFTH AVENUE

Healthy “Fried” Quinoa
makes 2 servings


*Okay, full disclosure, I wasn’t paying great attention when I made this dish, but it turned out so delicious that I just had to photograph it and share. The ingredient ratios are my best guess, but use your judgment. Sorry. I’ll update if/when I make this again.

2 cups cooked quinoa (I used leftovers)
2 eggs
Big handful of fresh, shelled peas
1 spring onion, coarsely chopped
1 Tablespoon coconut oil
About 2 Tablespoons soy sauce or tamari
Salt & pepper


Heat coconut oil in a pan over medium heat. Add chopped spring onion and shelled peas and cook, stirring occasionally, for about five minutes. Meanwhile, scramble the eggs and cook in a separate pan. (If you don’t know how to scramble eggs, I can’t help you.)

Add cooked quinoa and scrambled eggs to the pan with the spring onion and peas and stir to combine. Add soy sauce/tamari and a big squirt of Sriracha and mix well. Season to taste with salt and pepper.