Quinoa Unfried Rice
Recipe type: Dinner, side dish
Cuisine: Chinese, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A favorite Chinese take-out dish with a healthy twist.
  • 1 cup quinoa, well rinsed and pre-soaked
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger (about an inch), minced
  • ½ cup red bell pepper, diced small
  • 1 carrot, diced small
  • 1 pint sliced white mushrooms
  • 4 Tbsp Tamari
  • 1 Tbsp vegetable oil
  • 3 egg whites
  • 1 whole egg
  • ½ cup frozen peas
  • Salt
  • Sliced scallions (optional)
  1. Rinse the quinoa well and soak at least 20 minutes before cooking it. Add one cup quinoa and 1 ½ cups water to a small saucepan and bring to a boil. Reduce heat and let simmer covered for about ten minutes or until all water has been absorbed and the quinoa appears fluffy.
  2. Whisk egg whites and yolk together to scramble eggs. Prepare a small nonstick pan with cooking spray and add eggs. Scramble and cook eggs until fluffy but do not overcook. Set aside.
  3. On a medium-high heat, heat oil a nonstick wok or large skillet. Add the onions, red bell pepper, garlic and ginger and sauté for about 2-4 minutes. Add mushrooms to veggies and sauté until mushrooms soften.
Recipe by Run DMT at https://deniseisrundmt.com/2013/02/15/quinoa-unfried-rice/