Go Back

Indian-Style Quinoa Fried Rice with Vegetables

A healthy, easy Indian-style quinoa fried rice — packed with veggies and light seasonings — perfect as a wholesome meal or side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Dinner, lunch, Main Course
Cuisine: Indian, Indian-Chinese
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup uncooked quinoa rinse well before cooking
  • 2 tbsp cooking oil (such as sunflower or olive oil)
  • 1/2 cup carrot finely chopped
  • 1/2 cup capsicum / bell pepper chopped (any colour)
  • 1/4 cup green beans (or French beans) chopped
  • 2 cloves garlic minced
  • 1 green chilli green chilli finely chopped, optional for spice
  • 1 tsp soy sauce or to taste
  • 1/4 tsp black pepper freshly crushed
  • to taste salt

Equipment

  • Kadai or Non-stick Pan

Method
 

  1. Rinse quinoa thoroughly under running water. Drain.
  2. In a pot, combine rinsed quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat, cover and simmer until water is absorbed (about 12-15 minutes). Turn off heat and let it rest covered for 5 minutes. Fluff with a fork and let it cool slightly.
  3. Heat oil in a pan or kadai over medium heat. Add minced garlic and chopped green chilli. Sauté for about 30 seconds until fragrant.
  4. Add chopped carrots, capsicum and green beans. Add a pinch of salt. Stir-fry on medium-high heat until vegetables are tender but still crisp (about 3-4 minutes).
  5. Add the cooked quinoa to the pan. Sprinkle soy sauce and freshly crushed black pepper. Stir well so that quinoa and vegetables mix evenly and heat through (about 2 minutes).
  6. Taste and adjust salt or soy sauce if needed. Serve hot.

Notes

For more protein, you can add scrambled egg, crumbled paneer or tofu. Use chilled leftover quinoa for better texture. Adjust vegetables as per season and availability.