I have an unconditional love for quinoa. A great source of iron, magnesium, and manganese, this fluffy super food is also a great source of “complete protein,” with all nine essential amino acids.

While many people think that quinoa is a grain, technically it is a seed. What?! That makes it even more desirable, especially to my digestive system.

Just make sure that you soak it and rinse the seeds well under water before cooking. This methods helps to wash off that slightly bitter taste and also releases the enzyme inhibitors.

These inhibitors are nothing but trouble, as they bind to the enzymes that are needed to break down your food. So make sure that you take that extra step to soak your nuts and seeds.

I also love the fact that quinoa is so versatile, and makes a great base for salads, soups, and even dessert.

This quinoa fried rice recipe can easily be modified with any vegetables that you have in hand. I used fresh green beans, carrots, from the farmer’s market. And since my garden is overloaded with zucchini, I decided to chop some up. You can add what ever vegetables that you have in the refrigerator, such as shiitake mushrooms, bell peppers, edamame (frozen), peas, corn, or even jicama.




What makes this dish healthier than traditional fried rice? Besides the fact that it is loaded with a ton of seasonal vegetables, it is lightly seasoned with tamari sauce, which is a gluten-free soy sauce. I recommend the brand SanJ, which is made naturally from organic soy beans and is free of wheat, MSG and preservatives.

It’s also seasoned with healthier alternative seasonings such as miso paste, sesame oil, apple cider vinegar, and cooked in coconut oil.

It’s a perfectly well rounded dish that includes healthy fats, protein, and complex carbs.

If you want to boost the protein content, simply add in 2 extra organic eggs or some chicken breast.

Now get cookin’ and lettuce be healthy!

Prep time
Cook time
Total time
Serves: 2-4
  • 1 cup quinoa
  • 2 cups filtered water
  • 1 tablespoon unrefined coconut oil
  • 2-3 minced garlic
  • ½ tablespoon minced ginger root
  • ½ cup white onions
  • ½ cup diced scallions
  • 1 carrot
  • 1 zucchini
  • 2 cups chopped green beans
  • 2 tablespoons tamari sauce (or soy sauce)
  • ½ tablespoon sesame oil
  • *Season with salt and pepper
  • ½ tablespoon apple cider vinegar (optional)
  • 1 tsp miso paste (optional)
  1. Soak quinoa overnight with water and rinse well.
  2. Add the quinoa to water and bring to a boil. Lower the heat and simmer for about 15-20 minutes. For this specific recipe, cook the quinoa until al dente. It will continue to cook when you saute it with the vegetables later.
  3. Heat the coconut oil in a saute pan and add the garlic, ginger and onions. Saute for about 1 minute until onions are translucent.
  4. Add the carrots and green beans and cook for a few minutes until they're soft. Add the zucchini last since they don't take that long to cook.
  5. Add the quinoa and seasoning.
  6. Turn off the heat and add the sesame oil and scallions at the end.



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