One of the great things about quinoa (and there are many!) is that it serves as a great substitute for white rice.
This recipe for quinoa fried “rice” allows for a lot of flexibility; like a typical fried rice, it provides a good way to use up leftover ingredients taking up extra space in the fridge. Also, you can use virtually any protein and any veggie. Leftover cubed chicken? Throw it in! Snow peas beginning to lose their crunch? Throw them in! You get the idea. Keep in mind that you may have to adjust the amount of soy sauce based on the protein you choose. For example, you may be able to scale back on the soy sauce if you use ham, which is already salty, versus if you use unseasoned tofu. One more tip: like a typical fried rice recipe, use day-old quinoa for best results.
If you use freshly-cooked quinoa, you risk ending up with some mushiness in the process of stir-frying. If you don’t have day-old quinoa on hand, you can refrigerate or freeze freshly-cooked quinoa for a few minutes, until slightly firm, so it holds up better to the stir-frying.
Recipe adapted from Steamy Kitchen.