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Our Arizona family bought us a bag of quinoa the other day.  They take care of spoil us like that.  I love them.

If you haven’t tried quinoa yet, you seriously should. It is one of those foods that I originally wrote off on principle. You know….because it sounded too healthy.
It turns out I love the stuff! You cook it like you would cook rice and I boiled mine in chicken broth to give it extra flavor.  Then I wanted to make a whole meal out of it, so I made it into a stir fry!  It’s actually more like fried rice than stir fry, but “fried quinoa” sounded weird.
This is another recipe that can be adapted to your tastes so easily!  Don’t like red peppers?  Don’t use ’em!  Want to add mushrooms?  Do it!  Want to make it even more filling than it already is?  Add leftover chicken!  Like teriyaki sauce better than soy sauce?  Add more teriyaki and no soy sauce at all!  Live on the wild side.  Go crazy.  Indulge your culinary impulses.
Or if you’re in a more tame and orderly mood…just follow the recipe.  🙂
Quinoa Stir Fry Recipe : So Very Blessed

Quinoa Stir Fry

  • Yield: 4-6


  • 3 cups cooked quinoa
  • 1 red bell pepper, diced
  • 1 stalk green onion, diced
  • 3 Tbs sesame oil, divided
  • 4 eggs
  • 2 cloves garlic, minced
  • 1/8 tsp ground ginger
  • 12 oz refrigerated stir fry vegetables
  • 2 Tbs soy sauce
  • 3 Tbs teriyaki sauce
  • salt and pepper, to taste


  1. Heat 1 tsp sesame oil in a large skillet over medium heat.
  2. Beat eggs in a small bowl with salt and pepper.
  3. When oil is hot, pour eggs into skillet.
  4. Scramble eggs until they are cooked through. Remove from skillet and set aside.
  5. Add remaining sesame oil to skillet over high heat.
  6. When oil is hot, add bell pepper, green onion, minced garlic, and stir fry vegetables.
  7. Stir fry vegetables for 3-5 minutes, then add quinoa and scrambled eggs. Stir.
  8. Add soy sauce, teriyaki sauce, ground ginger, and salt and pepper to taste. Stir fry until vegetables reach the desired crispness.