Traditional vegetarian fried rice gets a protein packed transformation by replacing white rice with quinoa and a kick of spice from curry!
One of my besties, Amy Black, has been requesting a curry recipe on the blog for a few weeks now. Since her wish is my command, I introduce to you Curry Fried Quinoa.
I decided to take traditional fried rice and simply swap the white rice with organic quinoa for a healthier dish that is vegetarian, yet still packed with protein.
I then added curry and chili powder to give the dish a little extra kick!
- 1 cup uncooked quinoa
- 2 cups water
- 2 tbsp olive oil
- 1 green bell pepper (diced)
- 1 red onion (diced)
- 1 tbsp ginger (minced)
- 4 cloves garlic (minced)
- ½ cup frozen peas
- 1 tsp chili powder
- 1/2 tsp red pepper flakes
- 2 tbsp curry powder
- 2 tbsp soy sauce (not pictured)
- 2 eggs (whisked)
- 2 tbsp green onions (diced)
Begin by preparing the quinoa. Boil two cups of water, then add one cup of quinoa and cover. Remove from heat and set to the side.
Next, heat olive oil in a wok or large skillet over medium heat. Sauté the bell peppers, onions, garlic and ginger for 5-7 minutes then add the peas.
Mix together and cook for 2-3 minutes then add the curry powder, chili powder, red pepper flakes and soy sauce.
In a separate skillet scramble the whisked egg. Add the scrambled egg and cooked quinoa to the vegetable mixture.
Top with diced green onions and serve.
This is the perfect dish to throw together on a weeknight, quick, simple and delicious!
Shrimp or chicken would both be great additions to this dish!