Thai Peanut Quinoa Fried “Rice”


Thai Peanut Quinoa Fried “Rice”
Recipe Type: Salad
Cuisine: Asian, Quinoa, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Here’s a lightened up version of your traditional fried rice, this time using quinoa instead of white rice. I used a bag of Asian coleslaw mix and tossed in some frozen edamame before stir frying it all with a bunch of Asian spices. Serve with chopped peanuts over the top to give it a nice crunch! Can be eaten warm or chilled, and you can even drizzle a bit of the extra juice from my Sesame Teriyaki Chicken (previous recipe) to give it a bit more flavor. I served mine over a bed of spinach greens with some chicken and stir fry vegetables on the side!
  • 1 cup dry quinoa, rinsed
  • 2 cups low sodium chicken broth
  • 2 tsp + 1/2 tsp peanut oil
  • 1 14 oz bag Asian coleslaw mix (without the creepy mix-ins they include)
  • 1 1/2 cups frozen shelled edamame
  • 1/2 cup chopped green onions
  • 1 egg
  • 1/2 cup chopped peanuts, divided
  • For Peanut Sauce:
  • 1/4 cup low-sodium soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp water
  • 1/4 cup orange juice
  • 1 tbsp + 1 tsp sugar
  • 1 1/2 tbsp peanut butter
  • 2 tsp chili garlic sauce (I found this next to the hot sauce at the store!)
  1. Add quinoa and broth to rice cooker and set to cook.
  2. Combine ingredients for sauce in a small bowl and microwave in 20 second increments, stirring until smooth. Set aside.
  3. Whisk egg and 1/2 tsp peanut oil in a small bowl. Set aside.
  4. Heat remaining oil in a large wok or skillet on high heat. Add coleslaw mix, edamame, and green onions. Stir until tender, about 3 minutes. Make a space in the middle by pushing the slaw out to the sides of the pan. Pour beaten egg/oil into center and stir immediately until you see nice little chunks of scrambled egg in the mixture.
  5. Add cooked quinoa and sauce to the skillet and combine. Stir in half the peanuts and top with the other half right before serving!



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