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This dish is a nutritious spin on the classic egg fried rice, where rice is replaced with quinoa — a superfood grain high in protein, fibre, and essential minerals. Quinoa has a light, nutty flavour and a fluffy texture that absorbs sauces beautifully, making it perfect for stir-fry style dishes.
The recipe uses scrambled eggs, garlic, onions, and colourful vegetables like bell peppers, carrots, and peas, stir-fried with soy sauce and pepper. It’s balanced, flavourful, and comes together in under 30 minutes, making it a great weeknight dinner option.
Egg Fried Quinoa is also versatile — you can add tofu or chicken for extra protein, adjust spice levels with chilli sauce, or make it vegan by skipping the egg. It’s a healthier comfort food that works equally well for lunch, dinner, or meal prep.
Cook quinoa
Wash quinoa thoroughly. Cook in 2 cups water with a pinch of salt until fluffy (about 15 minutes). Spread on a plate to cool slightly.
Scramble eggs
Heat 1 tsp oil in a pan, scramble eggs with a pinch of salt and pepper. Remove and keep aside.
Sauté veggies
In the same pan, heat remaining oil. Add garlic, onion, and spring onion whites. Sauté until fragrant. Add carrot, peas, and bell peppers. Stir-fry for 3–4 minutes on high heat.
Toss quinoa
Add cooked quinoa, soy sauce, vinegar, salt, and pepper. Stir well on high heat for 2 minutes.
Add eggs
Mix in scrambled eggs and spring onion greens. Toss everything together.
Serve
Serve hot as a one-bowl meal or with chilli sauce.
Can be meal-prepped — stays good for 2–3 days in the fridge.
Yes, but quinoa makes it lighter and cooks faster.
Yes, skip eggs and add tofu or paneer instead.
Beans, corn, zucchini, or broccoli also work great in this dish.
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