Quinoa Fried Rice: A Nutritious Peruvian Twist on a Classic Dish

Quinoa fried rice is a creative and healthy twist on the traditional fried rice dish, substituting quinoa for white rice. 

Rice holds a special place on tables worldwide, but quinoa offers a different experience, in taste and texture. Quinoa won’t soak up as much sauce as rice, so for some recipes, it’s a lighter, less sticky alternative to traditional rice. Quinoa’s nutty flavor and texture make it perfect for stir-fries, salads, and soups.

Quinoa, a versatile grain originating from the Andes, comes in three different types – white, brown or red, and black – each varying in texture and flavor. This ancient Andean plant was cultivated in the surroundings of Peru and Bolivia and became a staple during the Pre-Columbian civilization, before being replaced with cereals by the Spanish. Despite this, quinoa continued to be eaten and developed outside Inca territory, with its seeds and leaves being consumed. In historical records, quinoa was often compared to millet rather than short-grain rice, showcasing its unique qualities as a nutritious grain.

Quinoa is easy to reheat and break down, making it a convenient option for meal prep. Its nutty taste elevates salads, while red or black quinoa adds a crunchy texture. For those looking to transition from rice to quinoa, mixing white quinoa with rice in a pot or rice cooker is a popular method.

From its lower calorie and higher fiber content to its complete protein and textural contributions, there are many reasons to use it. There are tons of reasons to choose quinoa instead of rice. People describe the taste as nutty brown rice—the texture changes depending on the type; some say chewy, some crunchy.

Today, this superfood is a staple because of its versatility in dishes ranging from hearty soups to refreshing salads.

Upgrade your fried rice recipe: swap rice for quinoa to create a gluten-free dish bursting with protein. While retaining classic flavors, this contemporary fried rice offers improved nutrition and a delightful nutty crunch.

As a complete protein with all nine essential amino acids, quinoa is a healthy substitute for rice. It’s also a good source of fiber, iron, magnesium, and antioxidants. With its three main types—soft white, medium-textured red, and crunchy black—quinoa can add diverse qualities to your fried rice.

Tips for cooking quinoa

• Rinse the quinoa completely in cold water to remove saponins, a natural coating that can impart a bitter flavor.
• Flavor enhancement: Toasting quinoa in a dry skillet before cooking deepens its nutty taste.
• Cook Consistently: Use a 2:1 water-to-quinoa ratio and simmer until the “germ” or spiral separates, about 15 minutes for white quinoa.
• Use broth: Swap water for chicken, vegetable, or beef broth to infuse the grains with savory depth.
• Personalize your dish: Add protein (shrimp, chicken, tofu) or try some Peruvian ají amarillo for a spicy kick.
• Cook in batches so everything cooks evenly.
• Option: Chill before preparing. Soaking cooked quinoa in the refrigerator overnight keeps the grains from clumping together. The slightly dried grains from the fridge create a fluffier, lighter texture perfect for salads and other recipes.

Simple Quinoa Prep

First, we need to prep the actual quinoa grains. This should take about 15 minutes. The base recipe couldn’t be more simple:

• 1 cup quinoa (white, red, or black)
• 2 cups water or broth (adjust for desired flavor)
• 1 teaspoon salt

Instructions

• Place the quinoa in a fine mesh strainer and rinse under cold water until the water runs clear
• Bring water or broth to a boil in a medium saucepan. Add salt for seasoning.
• Stir in the rinsed quinoa, reduce the heat to low, and cover with a lid. Simmer for 15 minutes, or until the liquid is absorbed.
• Check for doneness—quinoa is ready when its germ (the curly “tail”) becomes visible. Remove from heat and let it sit, covered, for 5 minutes.
• Fluff with a fork and serve warm or at room temperature.

Now, on to the actual quinoa fried rice recipe, the good stuff.

Step-by-step recipe images

Step 1: Prep the vegetables by finely chopping the garlic, onion, and carrots. Slice the green onions, keeping the darker green tops separate from the white and light green parts.

Step 2: Heat a pan over medium heat with 1 tablespoon of oil. Whisk the eggs, pour them into the pan, and cook until lightly scrambled. Remove and set aside.

Step 3: Using the same pan, heat another tablespoon of oil. Sauté the carrots and green peas for 3-5 minutes. Add the onions and cook until slightly translucent, then toss in the garlic, salt, and pepper. Stir until fragrant.

Step 4: Return the scrambled eggs to the pan along with the light green parts of the green onions and the cold quinoa. Mix thoroughly.

Step 5: In a small bowl, combine the dark soy sauce, oyster sauce, mayo, and gochujang. Stir until smooth.

Step 6: Pour the sauce mixture into the pan, ensuring the quinoa is evenly coated and colored as you mix.

Step 7: Serve hot with a drizzle of sesame oil and garnish with the green onion tops. Enjoy!

Storing and Reheating

Store leftover quinoa fried rice in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through.

Versatility Beyond the Plate

Quinoa’s uses don’t stop here. Add it to soups for extra heartiness, like Peruvian quinoa and chicken soup. Toss it into salads with avocado and citrus dressing for a refreshing bite, or mix it into ceviche for a unique texture. For dessert, try it in quinoa con leche, a creamy Andean spin on rice pudding.

Quinoa proves time and again that it’s more than a substitute—it’s a flavorful, versatile ingredient worthy of any table.

Print Recipe

Quinoa Fried Rice: A Nutritious Peruvian Twist on a Classic Dish

Create a flavorful, protein-packed quinoa fried rice in minutes. This quick, gluten-free recipe combines colorful veggies, scrambled eggs, and a savory sauce for a nutritious twist on a classic dish.

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Main Course

Cuisine: Peruvian

Keyword: quinoa, rice

Servings: 4

Calories: 629kcal

Instructions 

• Prepare the vegetables. Chop up the garlic cloves, onion, and carrots. Slice the green onions and separate the white to light green parts from the darker green parts.

• In a pan at medium heat, add 1 tablespoon of oil. Whisk the eggs before pouring it in the pan. Cook till lightly scrambled. Set aside.

• In the same pan, add 1 tablespoon of oil and cook the carrots and green peas for 3 -5 minutes before adding the onions, cook till slightly translucent before adding the garlic, salt and pepper. Cook till aromatic.

• Add back the scrambled eggs, the light green parts of the leeks, and cold quinoa. Mix well.

• In another bowl mix together dark soy sauce, oyster sauce, mayo, and gochujang.

• Pour in the pan and mix till everything is coated in the sauce. Try to make sure the quinoa are evenly colored.

• Serve garnished with a drizzle of sesame oil and the greens of the leek.

Nutrition

Nutrition Facts

Quinoa Fried Rice: A Nutritious Peruvian Twist on a Classic Dish

Amount Per Serving

Calories 629
Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

Cholesterol 123mg41%

Sodium 955mg42%

Potassium 994mg28%

Carbohydrates 92g31%

Fiber 11g46%

Sugar 4g4%

Protein 25g50%

Vitamin A 5514IU110%

Vitamin C 13mg16%

Calcium 111mg11%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

If you’re a fan of quinoa, you’re in for a treat! Explore various flavorful recipes on the same site that highlight the versatility of this superfood. Try the refreshing Peruvian Avocado Quinoa Salad for a healthy and vibrant meal, or indulge your sweet tooth with the creamy and comforting Quinoa con Leche Pudding. For something warm and satisfying, don’t miss the hearty Chicken Quinoa Soup or the traditional Sopa de Quinoa—both perfect for cozy, wholesome meals. Each recipe brings a unique taste of Peru to your table

Peruvian foodie. I’ve been writing about the food of Peru for over 10 years. Read more about the Eat Peru team here