Go Back

Chickpea and Veggie Fried Quinoa

Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Side Dish
Cuisine Asian
Servings 6 Cups


  • 1 Cup Uncooked Quinoa Or 3.5-4 Cups precooked quinoa
  • 2 Cups Water
  • 1 Small Onion, small dice
  • 1 Rib of Celery, small dice
  • 1 Large Carrot, small dice
  • 2 Cloves Garlic, minced
  • ½ teaspoon Ground Ginger
  • Black Pepper to Taste
  • 1 Cup Frozen Green Beans, chopped
  • 1 15 oz Can Chickpeas, drained and rinsed
  • ½ Cup Frozen Peas

For the Sauce

  • 1 ½ tablespoon Low Sodium Soy Sauce
  • 1 teaspoon white miso paste, optional
  • 1 teaspoon Sriracha, Optional
  • 2 teaspoon Rice Vinegar


  • Rinse quinoa well and put into a medium pot. Add the 2 cups of water and bring to a boil. Reduce the heat to simmer and cover. Cook for about 15 minutes or until the water has been absorbed.
  • In a small bowl, combine miso, soy sauce, rice vinegar and sriracha. Set aside.
  • Meanwhile, add onions, carrots and celery to a large nonstick skillet. Cook over medium high heat until the veggies begin to soften- about 5 minutes. If the veggies start to stick, just add a tablespoon of water and stir.
  • After 5 minutes, add garlic, ginger and black pepper. Cook for 2 minutes longer.
  • Add green beans and let them defrost for about 2-3 minutes.
  • Add all the cooked quinoa, the drained and rinsed chickpeas, frozen peas and the sauce to the pan. Fold everything together and let the peas defrost.
  • Serve.
Keyword Chickpea Fried Quinoa, Chickpea Recipes, Fried Quinoa, Quinoa Recipes