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Challenge: Savoring Spring

Quinoa "fried rice" with Spring Peas & Veggies

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This quinoa is cooked in the style of fried rice and soaks up all the flavors of the wok. Topped with spring peas or any veggie you want.

Quinoa "fried rice" with Spring Peas & Veggies

  • Yield: 3-4 servings
  • Prep Time: 15 min
  • Cooking Time: 10 min


  • 2 cups cooked quinoa
  • ½ a medium sweet onion, diced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and grated
  • 2 eggs, lightly beaten
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons rice vinegar
  • 1.5 tablespoons ponzu sauce, found in the Japanese aisle of stores
  • ½ cup fresh peas
  • 1 teaspoon sriracha or chili sauce
  • ¾ teaspoon toasted sesame oil
  • ¼ cup green onions, finely sliced
  • 1 tablespoon sesame seeds, toasted if desired
  • Kosher salt
  • Fresh cracked pepper
  • Veggie oil


  1. boil the quinoa the night before, and store in fridge
  2. prep all the ingredients so they are ready
  3. cook everything in a wok

Recipe Tags

Boil the quinoa the night before and store it in the fridge. This way it will be dry when you cook it in the wok. Pre-heat a wok over high heat for 2 minutes. Add the onion along with 1 tablespoon of veggie oil, ¼ teaspoon of kosher salt, and a couple cracks of pepper. Cook for 30 seconds stirring often. Add the garlic and ginger and cook for another 30 seconds stirring often. Add the beaten eggs and cook for 10 seconds until they resemble very soft scrambled eggs. Add the cooked quinoa and mix well. Add the soy sauce and next 5 ingredients and mix well. Cook for a couple minutes so the quinoa really soaks up the flavor, taste and adjust seasoning if necessary. Take wok off the heat and add the green onions and sesame seeds.

Plate the quinoa and garnish the plate with some sesame seeds and green onions.

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