Serves: 4 Preparation Time: 15 minutes Cooking Time: 10 minutes

As the weather starts to cool down naturally our bodies crave warmer foods and sometimes, we opt for take-out. However, I have put together this healthy alternative to fried rice, which I am sure you will enjoy. I love making this dish as it brings me back to my childhood in Peru.


2 cups of organic quinoa (I love using tri colour quinoa but by all means you can just use white quinoa)

3 cups of vegetable stock

3 tablespoons of vegetable oil

3 eggs, beaten

½ teaspoon of fresh grated ginger

1 garlic clove, chopped

1 asparagus bunch, chopped

1 broccolini bunch, chopped (or replace with broccoli)

2 carrots, diced

2 shallots, chopped (green part only)

1 tablespoon of freshly chopped coriander

Salt and pepper

2 tablespoons of soy sauce

¼ teaspoon of sesame oil


  1. First thing is first. Thoroughly wash the quinoa and soak overnight (you want to get rid of its bitterness and soaking it makes it easier to digest)
  2. Boil the quinoa in the vegetable stock. Once cooked strain the quinoa and set aside.
  3. To make the omelette. Heat 2 tablespoons of vegetable oil in a large pan/wok and add the beaten eggs plus salt and pepper and cook for 2 minutes. Then flip over and cook for a further 2 minutes on the other side. Once cooked remove from heat, cut into pieces and set aside.
  4. Clean the pan/wok and add 1 tablespoon of vegetable oil. Then add the chopped ginger and garlic, and fry for 15 seconds. Add the asparagus, broccolini and carrots and stir-fry for 2-3 minutes.
  5. Add the cooked quinoa, chopped omelette, soy sauce, sesame oil and shallots. Mix together thoroughly.
  6. Spoon onto a plate and garnish with coriander.
  7. Enjoy!

This recipe has been kindly provided by our member Susan. You can follow her adventures on Instagram: @misssusanm