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Fried Quinoa

Serves 6


    A take on traditional Chinese-style fried rice, this fried quinoa version is packed with protein and bursting with vibrant veggies. Add some extras or stick to these healthy ingredients for takeout style you won’t soon forget. Swap out pork for ground chicken or make it plant-based by choosing a meatless ground variety.


    Day old? Day better!

    Day-old grains make for better fried “rice”; using freshly cooked grains will lead to a mushier dish. If you don’t have day-old, spread freshly cooked grains out on a sheet pan and place in fridge for a few hours to cool and dry out as much as possible.


    Fried Quinoa


      • 1 tsp (5 mL) extra-virgin olive oil
      • 1/2 lb (225 g) extra-lean ground pork
      • 1 Tbsp (15 mL) freshly grated gingerroot
      • 3 garlic cloves, peeled and crushed
      • 1/4 cup (60 mL) diced green onion, whites only, greens saved for serving
      • 6 cups (1.5 L) shredded napa cabbage
      • 1 cup (250 mL) julienned carrots
      • 2 cups (500 mL) chopped enoki mushrooms
      • 2 tsp (10 mL) miso paste
      • 1 tsp (5 mL) low-sodium soy sauce or tamari
      • 1/4 cup (60 mL) mushroom broth
      • 2 cups (500 mL) day-old cooked quinoa
      • 1 cup (250 mL) bean sprouts
      • 1 Fresno chili, thinly sliced (optional)


      Per serving:

      • calories376
      • protein27 g
      • total fat10 g
        • sat. fat2 g
      • total carbohydrates45 g
        • sugars2 g
        • fibre6 g
      • sodium249 mg



      To large frying pan over medium heat, add oil. Add pork and cook until no longer pink. Add ginger, garlic, and onion and cook for 1 minute. Add cabbage, carrots, and mushrooms and cook for 5 to 10 minutes, until cabbage is wilted and reduced in volume and the liquid from cabbage and mushrooms has evaporated.


      Meanwhile, in small bowl, mix miso, soy sauce, and broth together and then add to cabbage mixture in frying pan. Add quinoa to pan and warm through until liquid is absorbed. Turn off heat, sprinkle in bean sprouts, and stir to combine.


      When ready to serve, top with reserved green onion, Fresno chili (if desired), and extra soy sauce, to taste.



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      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Roasted Artichokes with Serrano Ham and Marcona Almonds

      Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.