Monday, 19 October 2015

Veggie loaded quinoa fried 'rice'

Quinoa fried rice by Welcome to Mommyhood #quinoarecipes, #healthymeals, #healthykidsrecipes
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Since getting home from the hospital, I have to admit that cooking has been quite a challenge for me. I actually came to dislike it for a while there as I struggled to figure out how to do it efficiently, enjoy it, and not get completely exhausted from it.

Yea all that. And then I realised I was getting into the habit of feeding Y bread and unhealthy snacks far more than veggies and 'real food'. I needed to get back to easy, healthy meals for the family. After a bit of reflection and a few episodes of Master Chef Australia (seriously, go watch it!), I was inspired to at least cook something. 

The past week or so, I finally got that fire and passion back that I used to have for food and I am so, so excited about it! I love cooking for my family, I love exploring flavours, using fresh produce from the garden, all of it! 

Quinoa fried rice by Welcome to Mommyhood #quinoarecipes, #healthymeals, #healthykidsrecipes

One of the ingredients I used a lot of last week was quinoa. Y has been asking for it, which coincided with our grains preschool unit, and I was happy to oblige. 

This particular recipe has a 'stir fry' or quinoa fried 'rice' sort of vibe or inspiration behind it. It was good. Like really, really good. The husband didn't even leave leftovers for me! 

Aside from being super tasty with bits of pan fried, delicious quinoa, yummy veggies, and gooey eggs, this recipe was quick and easy

Seeee! Easy, peasy veggie goodness! ... with quinoa! 

Quinoa fried rice by Welcome to Mommyhood #quinoarecipes, #healthymeals, #healthykidsrecipes

Quinoa fried rice by Welcome to Mommyhood #quinoarecipes, #healthymeals, #healthykidsrecipes
Easy Healthy Recipes: 

Quinoa fried 'rice'


  • 1 heaping tablespoon coconut oil
  • 2 yellow onions chopped in small pieces
  • 3 carrots (peeled and chopped based on your prefences*)
  • 2 pointed, sweet peppers finely chopped
  • 1 tablespoon coconut aminos or soy sauce depending on your dietary preferences
  • 1/2 tablespoon ginger powder or a small piece of grated, fresh ginger (about 1 teaspoon full) 
  • 4 tablespoons of corn kernels 
  • 1 teaspoon djahe 
  • 1/2 teaspoon sereh 
  • Sea salt and pepper to taste
  • 1 clove of garlic 
  • 1 cup cooked quinoa 
  • 4-6 tablespoons of water 
  • 2 teaspoons sesame seeds
  • 2 eggs 
  • Optional: 2-3 spring onions
  • Optional: dash of chili powder

*I was lazy and didn't want to finely chop the carrot, although that is my favourite for this recipe. Instead, I cut the carrot in half rings. Smaller pieces mean less cooking time and you should take that into consideration when preparing this dish yourself! 


  • Chop
    Heat coconut oil in a wok. Keep in mind that cooking in woks means quick, hot cooking so you need to pay attention to your food to prevent burning.
  • Pan fry onion on medium-high heat, mixing frequently
  • After the onion has become translucent, add peppers and carrots, mixing frequently
  • After 2-3 minutes of cooking, the oil may absorbed. Add 1-2 tablespoons of water at a time now to avoid burning and to help soften the carrots. Do this until the carrots are soft enough for your liking. How much water exactly and how long this takes depends on how much crunch you like in your veggies and how small you cut the carrot!
  • Add all of the remaining ingredients except for the eggs and green onion. Pan fry for 4 minutes. This is to get the quinoa a nice and golden colour.
  • Crack the eggs into the wok, on top of the veggies 
  • Add another 2 tablespoons of water, and cover with a lid. 
  • Turn the heat on low and cook for 4-6 minutes. Again, this depends on if you prefer a runny yolk or not. 
  • Turn off the heat, add spring onions and serve!* 

*Tip: I don't like to chop green onions, chives, etc. Instead, I prefer to use kitchen scissors to cut them into the dish I need! It's so much easier! 

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