Fried Spanish Quinoa

by Terry Hope Romero author, Salad Samurai



Serves 4 or more                     Time: 30 minutes

Inspired by fried rice, but with Latin-style ingredients, this fast and hearty stir-fry is my go-to way to enjoy quinoa. Any color quinoa works here, but my favorite is a blend of white, black, and red for a crunchy and colorful dish.


1. Preheat a wok or large skillet over medium-high heat. Heat the olive oil, add the onion, chile, and bell pepper and fry for 2-3 minutes. Stir in garlic and fry for 30 seconds. Add the beans and corn and stir fry for another 3-4 minutes.

2. In a small bowl whisk together the vegetable broth, tomato paste, cumin, oregano, and salt.

3. Add the cooked quinoa to the stir fry. Fry the quinoa for about 5 minutes, or until hot. Pour the vegetable broth mixture over the quinoa and fry another 4-5 minutes, until the broth is absorbed and the quinoa is hot. Remove from heat, stir in cilantro, and serve right away.

2 tablespoons olive oil

1 yellow onion, diced

1 chile pepper, minced

1 small green bell pepper, seeds removed & diced

2 cloves garlic, minced

14 ounce can black beans, rinsed

1 cup fresh or frozen corn kernels

3 cups cooked quinoa, preferably cold

½ cup vegetable broth

3 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon salt

1 cup cilantro leaves, lightly packed & roughly chopped