Quinoa “fried rice” by Millie Peartree

SmartPoints® value per serving
Total Time
1 hr
15 min
30 min
This spin on fried rice is made with protein-rich quinoa. Make sure to rinse the quinoa first to get rid of its coating, called saponin, which can taste bitter. Place the quinoa in a fine-mesh sieve and rinse it under cold running water until the water runs clear. Or look for pre-rinsed quinoa at the supermarket. Add shrimp or chicken to this dish for a heartier meal.


Uncooked quinoa

1 cup(s)

Reduced-sodium chicken broth

2 cup(s), or vegetable broth

Low sodium soy sauce

2 Tbsp

Teriyaki sauce

1 Tbsp

Sesame oil

1 tsp

Extra virgin olive oil

2 Tbsp, divided

Uncooked onion(s)

1 small, chopped

Uncooked scallion(s)

3 medium, sliced, divided

Garlic clove

4 clove(s), minced

Ginger root

½ tsp, freshly grated


2 large egg(s), whisked in a small bowl

Frozen peas and carrots

1 cup(s), thawed


  1. Rinse quinoa with cold water until the water runs clear. Drain quinoa well.
  2. In a medium saucepan, bring drained quinoa and broth to a boil over high heat. Reduce heat to low, cover and simmer until quinoa is tender and liquid is absorbed, about 15 to 20 minutes. Remove from heat and fluff with a fork. Transfer quinoa to a plate or sheet pan, and cool completely in refrigerator or freezer.
  3. In a small bowl, combine soy sauce, teriyaki sauce, and sesame oil. Set aside.
  4. Heat 1 tbsp olive oil in a large sauté pan over high heat. Add onion and cook, stirring, 2 minutes. Add 2 scallions, garlic, and ginger to pan. Cook, stirring, 2 minutes. Add remaining 1 tbsp olive oil and cooled quinoa to pan. Stir-fry for 2 minutes. Add reserved sauce to pan and stir-fry for 2 minutes more.
  5. Make a well in center of quinoa and pour whisked eggs in well. Scramble eggs with a wooden spoon until cooked through. Add thawed vegetables, toss to coat, and warm through. Season to taste with salt and pepper, if necessary. Garnish with remaining chopped scallion.
  6. Serving size: 1/2 cup


Bronx Chef Millie Peartree started cooking at a very young age, inspired by her mother and her time growing up in the southern United States. Millie is well-known for her famous restaurant but she is also a successful baker and caterer.