Quinoa Fried “Rice” with Snap Peas and Sweet Corn
  • 3tablespoons canola oil
  • 2cups diced fresh snap peas
  • 2cups fresh or frozen sweet corn kernels
  • 2 cloves garlic, minced or finely grated
  • 1tablespoon finely grated fresh ginger
  • 3cups cold cooked quinoa
  • 2 eggs, lightly beaten
  • 2tablespoons gluten-free tamari or soy sauce
  • Toppings: Hot sauce, lime wedges, chopped peanuts, bean sprouts, chopped green onions
  1. In a large nonstick skillet over medium-high heat, heat oil. Add snap peas and corn; cook, stirring constantly, for 2 minutes, or until vegetables start to soften.
  2. Reduce heat to medium and stir in garlic and ginger. Add cooked quinoa and cook, stirring occasionally, for about 3 minutes.
  3. Make a well in the center of the mixture and add eggs. Scramble, stirring eggs gradually into quinoa-veggie mixture. When eggs are cooked through, stir in tamari. Serve with optional toppings.
Recipe Notes
Nutrition Facts
Quinoa Fried “Rice” with Snap Peas and Sweet Corn
Amount Per Serving
Calories 384 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 93mg 31%
Sodium 309mg 13%
Total Carbohydrates 48g 16%
Dietary Fiber 7g 28%
Sugars 8g
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 384 cal, 16g fat (9g mono, 5g poly, 2g sat), 93mg chol, 309mg sodium, 48g carb (7g fiber, 8g sugars), 14g protein