Quinoa “Fried Rice”

Quinoa is not only a complete protein with all the essential amino acids, it is a versatile food that can absorb flavors from different cuisines. Also, it is gluten-free too.

This dish is inspired by my love for Chinese fried rice and my travel to South Korea, where fried rice is made in a cast-iron after the meal is done. The char to the rice from the cast-iron, mixed in with the leftovers in the pan, and gochujang is delicious!


Nutritional and Health Benefits

A. Shiitake Mushrooms

  • A source of protein, dietary fiber, iron, and vitamin C.
  • Contains an active compound called lentinan, an ability to strengthen the immune system to fight infection and disease.
  • Known to lower cholesterol levels from the compound known as eritadenine.

B. Tamari

  • A source of vitamin B3, which plays an important role in energy production and carbohydrate metabolism.
  • Sodium, an electrolyte mineral that works with potassium and chloride to regulate water balance and distribution, kidney and adrenal function, acid-base balance, muscle and nerve cell function, and heart function.
  • When buying tamari, I recommend gluten-free and low-sodium.

Who forget the spoon?






See the bottom of the pan, Miss Flavor. You want to make sure to scrap the bottom

Serves 4


  • 1 cup cooked white quinoa, cool
  • 2 tbsp olive oil
  • 1 spanish onions, thinly sliced
  • 5 garlic cloves, minced
  • 8 each brussel sprouts, thinly sliced
  • 10 oz Shiitake mushrooms, stems removed, thinly sliced
  • 2 each scallions, thinly sliced
  • 1 tbsp tamari
  • 2 tbsp gochujang
  • 1 tsp sesame oil


  1.  Heat the 2 tbsp olive oil in a wok or a large non-stick pan over high heat. Cook the thinly sliced onions and shiitake mushrooms with the garlic in the pan until tender.
  2.  Push the cooked onions and mushrooms on to one side, add the sliced brussel sprouts to the pan, if need, add more oil to the pan. Cook until tender.
  3.  Add the cooked and cool quinoa to the hot pan. Stir well. Add a little more oil, if needed, to prevent sticking to the pan.
  4.  Once the quinoa and vegetables are mixed well, add the tamari, gochujang, and sesame oil. Stir-fried until heated through and the flavors are balanced. Garnish with the sliced scallions.

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