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Fried Quinoa

FriedQuinoaIngredientsGingerFried QuinoaWhen I was sitting at my desk today, I was realizing that I started snacking around unhealthy food. It took me a moment to realize that I was really hungry and that the better option would be to make myself a fast lunch, full of vitamins and other good stuff. I opened the fridge to see what I could make and found some leftover quinoa from yesterday. Perfect.

It is a bit weird, but the moment my little one goes to sleep for his nap, I have the feeling I want to use every minute in the most effective way to do something useful. And you know, there is always a huge TO DO list, no? So sometimes I just don’t want to take the time to make myself lunch. WHAT? How can that be? As a food stylist? No way! But I am not shooting everyday and chances are high that I make lunch for my toddler, but forget about myself. There are so many easy and tasty recipes out there, I really want to change this.

As winter is around the corner, it is also the time for sore throats, the flue…. So I added a good knob of ginger to my fried quinoa and it turned out quiet spicy. But I really believe that ginger is good for me :-). You don’t have to stick to the recipe, just take what is in your fridge. Is is a double or triple satisfaction to cook yourself a healthy and tasty lunch with ingredients which are already waiting to be used! Love it!

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Fried Quinoa

  • Author: Tina
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Cuisine: Asian inspired


A healthy but delicious bowl of quinoa and vegetables


  • 200g quinoa
  • 1 teaspoon sesame oil
  • 3 carrots
  • 1 handful champignons
  • 1 onion
  • 2 cm ginger
  • 1 glove of garlic
  • 2 handful edamame
  • 2 handful portulak (a winter salad)
  • 3 eggs
  • salt & pepper
  • 3 green onions
  • soy sauce to taste


  1. Cook the quinoa as instructed on the package, or use the leftover like I did.
  2. Heat the sesame oil and roast sliced carrots and champignons for 4 minutes.
  3. Add the sliced onion and minced garlic and ginger and roast for another few minutes.
  4. Cook the edamame and peel them.
  5. Wash the portulak.
  6. Add the quinoa to the vegetables, heat up and add the lightly beaten egg.
  7. Add salt, pepper and soy sauce to your taste.
  8. Sprinkle with the chopped green onions and the peeled edamame.


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