Egg Fried Quinoa
Rich in iron and protein, among other super nutrients, quinoa is a great alternative to meat. This ancient superfood has a gentle nutty flavour itself, but is excellent at absorbing other flavours, and goes with just about everything. If I’m pushed for time, the pre-cooked pouches (all supermarkets have them) are great, but it’s simple to cook.
This Egg Fried Quinoa recipe is quick, adaptable to whichever veggies you have in the fridge and really moreish! It’s a super toddler tea, and a lovely side dish. We often serve this with griddled tuna steaks and steamed bok choi.
Prep Time: 5 minutes
Cook Time: 12 Minutes
Serves: 3 – 4 as a side
- Two free range eggs
- 250g cooked quinoa
- 100g peas (if frozen, defrost with some hot water)
- 3 spring onions, finely sliced
- 1/2 red pepper, finely diced. You can also use sweetcorn, sliced green beans, chucks of cooked carrot etc.
- 2 tablespoons garlic infused olive oil
- 2 tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- In a frying pan, add one tablespoon of each oil and over a medium heat, lghtly scramble the eggs using chopsticks. Remove them from the pan just before they are cooked and set aside.
- Using the same pan and still on a medium heat, add the remaining oil and the spring onion and red pepper, gently frying for a minute or two until they have softened a little. Add the quinoa, peas and eggs to the pan and keep moving to combine everything and breakdown any lumps of quinoa.
- After 7-8 minutes it should smell toasty and fragrant, add the fish and soy sauces. Giving a final thorough stir for a minute before removing from the heat.
- It’s a tough one to eat with chopsticks, but I’m sure it makes it taste even better!