Pass the Cook Book Club: Guy Fieri’s Asian Fried Quinoa

by Erin


Pass the Cook Book Club returns with round two! This month Kita chose Guy Fieri’s cook book titled Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It. From the recipe selection, I decided to make his Asian Fried Quinoa. I’ve used quinoa in many different dishes, so I was excited to see how it would turn out as a substitute in fried rice. Obviously the texture was much different from rice, but the flavors were spot on and the mix of vegetables was wonderful (it was my first experience with baby bok choy as well). This dish was a great healthier alternative to traditional fried rice but it’s not a permanent substitution. Sometimes a girl just needs some rice!

Asian Fried Quinoa

Two years ago: Black Forest Stuffed Cupcakes


Serves 4


1-1/2 cups quinoa

3 cups water or vegetable stock

3 Tbsp grape or olive oil

2 cups diced onions, about 1 ½ med onion

1/4 cup chopped shallot

1/4 cup minced garlic

1/2 cup minced ginger

1 cup finely chopped green onions

1 cup diced carrots

2 cups shredded baby bok choy

1 cup finely diced celery

2 cups shredded Napa cabbage

1 cup diced sugar snap peas

3 Tbsp low sodium soy sauce

2 eggs, lightly beaten


  1. In a large, dry, heavy bottomed skillet, toast the quinoa until lightly golden, 5 to 6 minutes, stirring often. Add the water and reduce the heat to medium. Cover and cook until quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
  2. Wipe out the skillet and heat 1 ½ tbs of the olive oil over medium high heat. Add the onions and cook until well browned and soft, stirring occasionally. Stir in the shallots, and cook for 2 minutes, then the garlic, ginger, and green onion, cooking for 3 to 4 minutes more. Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and combine. Transfer mixture to a bowl and cover.
  3. Heat remaining oil in skillet over medium-high heat. Add the quinoa. When heated through, pour the eggs over the quinoa until eggs have cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed.

Source: Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It, page 310.

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Suzanne April 2, 2013 - 10:56 am

I love how everyone’s recipes turned out a little different. I was on the fence about making this but opted for the dessert pizza instead. I still plan to make it as everyone raved about how great it was, super job on the recipe.

kita March 28, 2013 - 8:29 pm

Hahaha, you pretty much summed up what Im sure my BF”s response would be to this. He loves himself some rice. I still really wanna try it though :D

Kristen March 28, 2013 - 12:21 pm

Quinoa is definitely not for everyone, but it’s a nice change once in a while. My husband really doesn’t like it, but as long as it comes in an Asian disguise, I think he wouldn’t mind. This dish really sounds quite good.

dixya@food, pleasure, and health March 28, 2013 - 10:46 am

i glad you had a good experience with quinoa. I really enjoyed this fried rice- such a great alternative to white rice. Great flavor like you said and also great with leftovers!!!

Mr. & Mrs. P March 28, 2013 - 9:48 am

This is the first time we have seen about “pass the cook book club!!” We love it… What a great idea… Just request access to the group.. Hopefully we get accepted =)

spiffycookie March 28, 2013 - 10:16 am

Yay, I’m excited for you to join!

Jen @JuanitasCocina March 28, 2013 - 9:40 am

Did you not just feel like a healthier person eating this? ;)

Kim - Liv Life March 28, 2013 - 9:35 am

I’ll admit to being somewhat of a quinoa-aholic, but yes, sometimes I just need rice. And I’ve had a bit of a hard time converting my family to quinoa, but this recipe proved a winner!


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