Fried Quinoa with Seafood Recipe

Fried quinoa is nothing new. Previously I had shared how I would swap rice for quinoa when making a fried rice. It’s equally tasty if not more delicious and it’s really hearty and wholesome too. This time round, I’m again sharing another fried quinoa recipe that is made Chinese-style but with lovely fresh seafood like prawns and squids.

White, Red or Black Quinoa?

For the quinoa, you can use either white, red, black or a mix of all three. I highly recommend white and red as black quinoa tastes a tad more earthy but if it’s something you like, then go ahead and use it.

How To Prepare The Quinoa?

I normally use 2 parts water and 1 part quinoa i.e. 200ml water to 100g quinoa, 500ml water to 250g quinoa, etc. Combine both in a saucepan. Bring to a boil and reduce heat to simmer till the water is fully absorbed. Turn off the heat and leave in the pan to cool slightly and then use a fork to fluff up the quinoa. You can use this cooked quinoa to make fried rice or use it as a topping for salads and bowls.

Seafood Fried Quinoa

This Fried Quinoa is an ideal dish to make if you’re preparing lunch bento for the next day as the quinoa doesn’t get soggy even when chilled in the fridge overnight.

Give it a try! Enjoy ๐Ÿ™‚

Seafood Fried Quinoa Recipe
  • 250g quinoa
  • 500ml water
  • 2 squids, cleaned, sliced & butterflied
  • 12 prawns, peeled
  • 150g fish cake, sliced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 eggs, beaten
  • chopped spring onions as garnish
  • 1 tsp olive oil
  • 4 cloves garlic, peeled & minced
  • 1 1/2 tbsp light soy sauce
  • 1 tbsp sesame oil
Combine quinoa and water in a saucepan. Bring to a boil then reduce heat to simmer for about 15 minutes till quinoa is cooked. Fluff up the quinoa with a fork and set aside.
Heat oil in pan and saute the garlic till fragrant.
Stir fry the squids and prawns till they turn opaque.
Push the seafood to one side of the pan and pour the beaten egg on the other side. Scramble quickly till cooked.
Add quinoa, bell peppers and fish cake. Season with light soy sauce and sesame oil.
Stir fry thoroughly till well combined.
Stir in a handful of spring onions and garnish with more spring onions before serving.

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