I love quinoa. It's cheap, nutritious, and versatile. There's way more protein and fiber in quinoa than in white/brown rice. I buy it in bulk at Sam's Club, and depending on how often I cook it, the bag will last at least six months. I know many people who just don't like the texture of quinoa—I get it. It can feel like crunchy beads in your mouth. But if you stay put on this here blog, you'll see it in many dishes and hopefully you'll want to whip it up. That being said, I'm an almost-30-year-old grad student with limited funds and quinoa gives me the chance to get more meal for my buck. This is my I'm huuungry and need to eat right now fried quinoa. Also known as, Simple Fried Veggie Quinoa.

  • 1 cup quinoa
  • 2 cups water
  • 1 tbsp tumeric
  • 1/2 yellow onion
  • 1/2 red bell pepper
  • 1 green squash/zucchini
  • 1 carrot
  • Sea salt
  • Black pepper
  • Red pepper flakes
  • Garlic powder
  • Cumin
  • Coconut Oil

  • Cut-up veggies into desired size—I chose to keep them relatively big for this recipe

  • In a medium pot, boil 2 cups of water, add quinoa and tumeric, mix together, and cook for 10 minutes or until water is absorbed
  • In a pan, pour 3 tbsp of coconut oil and turn heat to high, add onions, seasoning with a pinch of sea salt, black pepper, and garlic powder, turn heat to medium and saute until onions are translucent
  • Add red bell pepper, squash, and carrot, seasoning with 1 tsp cumin, 1 tsp sea salt, 1 tsp black pepper, 2 tsp garlic powder, and desired amount of red pepper flakes
  • Saute veggies for 10-15 minutes, depending on how charred and soft you want them
  • Turn heat to low, add quinoa to pan, and toss with veggies for 3-5 minutes
  • Add a little coconut oil if pan is too dry
  • Taste quinoa and add more seasoning if desired