Quinoa “Fried Rice” with Toasted Seeds

Quinoa “Fried Rice” with Toasted Seeds
Vegan, Vegetarian, Dairy Free
Once cooled, store in an airtight container in the fridge. Enjoy within three days.

Quinoa is a complete protein, making it a wonderful addition to anyone’s diet! It’s nutty, filling and versatile. Here’s a simple way to enjoy it, complete with some veggies and toasted seeds.

Created by Amanda Williams

  • A medium pan
  • A large pan with lid
  • A medium pot with lid
  • A mesh sieve (for draining quinoa when rinsing)


  1. First toast sunflower seeds and pumpkin seeds in a medium pan, over medium heat, stirring continuously, for about 5 to 10 minutes, or until seeds are slightly browned and fragrant. Remove from heat when they start to pop. Set aside.
  2. Next, prepare the minced garlic, sliced ginger, and finely diced carrots and courgette.
  3. While quinoa is cooking, heat a large pan over high heat. Add sunflower oil, sliced ginger, minced garlic, and garlic flakes. Cook until browned and fragrant – a few minutes.
  4. Add diced carrots and half the amount of soya sauce, mix and cover. Reduce the heat to a medium-high heat and cook for 10 minutes to soften carrots. Add courgette, salt to taste and black pepper powder. Mix well. Cover and cook for another 5 minutes.
  5. Quinoa should be finished cooking by now. Add it to the pan with the remaining soya sauce. Mix well. Taste and add more salt and black pepper powder if necessary.
  6. Serve warm topped with toasted seeds, minced fresh herbs and any other condiment you’d like!
Quinoa “Fried Rice” Ingredients Quinoa “Fried Rice” with Toasted Seeds Quinoa “Fried Rice” with Toasted Seeds

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8 October 2020 - 12:00am