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Home » Gluten-Free Comfort

Quick Quinoa Fried Rice

By Gary White
This post may contain affiliate links.
Read my full disclosure here.

Published July 11, 2017. Last modified March 15, 2026 By Gary White

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Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

I'm a firm believer that everyone needs a collection of easy meals for busy nights. Sure, you can turn to take-out on hectic nights, but it's cheaper and often healthier to make your own meal. This Quick Quinoa Fried Rice is healthy, inexpensive, and perfect for a quick weeknight meal. It's also gluten-free, dairy-free and vegetarian!

Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Why Quinoa Instead of Rice?

Believe me, I love fried rice as much as the next person. And, yes, you can follow this recipe, subbing rice for the quinoa, and still end up with a delicious meal. However, when I have a choice between quinoa and brown rice, quinoa wins out. You can see a comparison of brown rice and quinoa here.

There's also a fool-proof method of cooking perfect quinoa each and every time using an Instant Pot. Simply add 1 part quinoa, 1.5 parts water (or stock), and cook on high pressure for 1 minute. Then let pressure naturally release for at least 10 minutes. Perfect, fluffy quinoa has never been so easy.

Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

A Note on Onions

Due to my wife's food intolerances (onions, gluten and dairy - it keeps me on my toes), we often remove onions and use garlic instead - when it works. Below, I'm sharing our family recipe for Quinoa Fried "Rice", onion-free. Though this dish is delicious without onion,  you can easily scale back on the garlic and add some minced onion (or green onions) instead.

📖 Recipe

Square thumbnail of the finished quinoa fried rice with peas and carrots in a white bowl.

Quick Quinoa Fried Rice

An easy, protein packed, weeknight meal.
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Course: Main Course
Cuisine: American, Chinese
Prep Time: 3 minutes minutes
Cook Time: 8 minutes minutes
Total Time: 11 minutes minutes
Servings: 4
Calories: 315kcal
Author: Gary White

Ingredients 

  • 1 large carrot diced
  • ½ cup frozen peas thawed
  • 3 cups cooked quinoa
  • 2 Tbsp. minced garlic
  • 1 Tbsp. grape seed oil (or vegetable oil)
  • 1 Tbsp. sesame oil
  • 2 Tbsp. soy sauce gluten free
  • 3 eggs beaten

Instructions

  • Heat wok or large nonstick pan over high heat. Once pan is hot, add grape seed oil and swirl to coat.
  • Add carrots and cook two minutes, stirring frequently. Then add peas and continue cooking one minute.
  • Add garlic, stir to incorporate, then immediately add rice, soy sauce and sesame oil. Reduce heat to medium.
  • Make a well in the center of the wok and add the eggs. Gently scramble until just set, then mix into the quinoa.
  • Adjust soy sauce to taste and enjoy!

Nutrition

Calories: 315kcal | Carbohydrates: 36g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 122mg | Sodium: 482mg | Potassium: 422mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2865IU | Vitamin C: 10.5mg | Calcium: 65mg | Iron: 3.3mg
Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.

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Meet Gary

I'm Gary... husband, dad, recipe developer, and comfort food nerd. I believe in real food for real life. This blog? It’s where I share the recipes my family actually eats. Simple, soulful, and full of flavor. My goal is simple: help you cook food worth making again. More about me...

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