Quinoa Fried ‘Rice’

Serves: 3-4


  • Extra virgin olive oil
  • 2 eggs
  • 1 cup broccoli, chopped
  • 1 cup sugar snap peas
  • 1/4 cup onion, chopped
  • Black Pepper
  • Sea Salt
  • 3 cups cooked quinoa (1 cup of dry quinoa should make roughly 3 cups cooked quinoa; works best with day (or more) old quinoa)
  • 12-14 oz chicken, cubed
  • 3 tablespoons teriyaki sauce

Do it:

  1. Heat a large skillet on medium -high and coat with about 1 teaspoon of olive oil
  2. In a small bowl, whisk together eggs
  3. Add eggs to the skillet and cook until scramble then, remove eggs from the skillet and transfer to a plate
  4. Add about 1 tablespoon of olive oil to the skillet (still on medium-high heat). Add broccoli + sugar snap peas + onion to the skillet. Sprinkle with black pepper + salt and sauté for about 5 minutes
  5. Add cooked quinoa, cooked* chicken,  and teriyaki sauce to the skillet. Stir until combined and continue to stir intermittently for about 5 minutes
  6. Add the eggs in and stir to combine
  7. Remove from heat and let cool for a few minutes before serving.

*I suggest pan-frying the chicken a couple minutes before making this (making sure to only lightly cook it since it gets cooked a little more once you add it to the big skillet) and then setting the chicken on a separate plate before adding it in


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