Quinoa Veggie Fried Rice


The sun hasn’t been coming out very often AND to add… the sun is down by 5:30. I know, I know… this happens every year so I should be used to it. BUT I’M NOT!!!!

Too dramatic?


I was hoping to take pictures in front of these big sliding glass doors I have in the kitchen but the light hasn’t been shining into it as much as I would like so most of my pictures have been coming out on the dull side. So I went on a mission to find better light.

And I found it.

I looked everywhere and finally found the sun shining through the upstairs bedroom window. Yes! So I lugged my equipment upstairs, pulled back the curtain, and got to work.


Dexter was being nosy!

The first photo on this post was taken downstairs, so you can see how much darker it looks. I still need some more practice (because I refuse to use Auto on my camera) but I am happy to have found a spot where the sun shines through most of the day.

With this quinoa dish I didn’t add as many ingredients as I would have liked but it still came together really well. It has broccoli, corn, garlic, onion, shredded carrots, diced eggs, ginger and quinoa with a splash of soy sauce. When I make it again I will have to add more things such as mushrooms, zucchini, shrimp, chicken, cauliflower, etc. Oh and I definitely added a TON of sriracha on before I ate it. I love that stuff.

P.S. Make sure you use a very large skillet, I had to get a different one out halfway through when I realized how much went into this!


Quinoa Veggie Fried Rice {adapted from this recipe}


  • 2 tbsp olive oil
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 head broccoli, cut into florets
  • 1/2 cup frozen corn
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tbsp grated fresh ginger
  • 3 tbsp soy sauce
  • Sriracha, for serving


Heat 1 tablespoon of the olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon of olive in oil in a large skillet (or wok) over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

Add broccoli. Cook, stirring constantly, until heated through, about 3-4 minutes.

Add corn, carrots and quinoa. Cook, stirring constantly until heated through, about 1-2 minutes. 

Add ginger and soy sauce, gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in eggs.

Serve immediately, drizzled with Sriracha, if you like.

**Print this recipe**

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