Fried Quinoa with Eggplant and Chinese Cabbage
Recipe Type: Side, Main
Cuisine: Asian Inspired
Cook Time: 
Total Time: 
Serves: 4
A recovery meal after a grueling day— salty, fatty, lip-smacking delicious. A perfect balance of earthy eggplant and bok choy to the salty soy and miso.
  • 1 cup quinoa
  • 1 cup vegetable broth or water
  • 1 pinch of salt
  • 1 cup eggplant cubed small, from half a large eggplant
  • 2 tbsp. vegetable or sunflower oil
  • 2 garlic cloves, peeled and diced
  • 1 small onion, diced small
  • 2 tbsp. tamari, or soy sauce
  • 1 tbsp. water
  • 1 tbsp. miso paste
  • 1-inch knob fresh ginger, peeled and grated
  • 1 bunch Chinese cabbage (bok choy)
  • 2 eggs
  • 1 handful fresh cilantro
  • 2 green onions, sliced
  • 1 tbsp. roasted peanuts or sunflower seeds
To cook quinoa:
  1. Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve. Rinsing removes quinoa’s subtle bitter taste. In a pot, place 1 cup of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed. Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use.
To make Fried Quinoa:
  1. Place a cast iron* pan over high heat. When cast iron is hot, add a tablespoon of oil and eggplant. Cook stirring occasionally for about ten minutes. Eggplant should be soft throughout and crispy on the edges. Add another tablespoon of oil if necessary. While eggplant cooks place another large sauté pan over high heat. Add another tablespoon of oil, diced onions and garlic. Reduce heat to medium and sweat vegetables out until translucent and soft (about 5-8 minutes). In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low.
  2. Add cooked quinoa and eggplant. Stir until well incorporated. Thinly slice Chinese cabbage and add to pan, cover for a couple of minutes, until cabbage starts to wilt. Whisk two eggs together then pour over rice. Stirring constantly for two minutes until softly scrambled and well incorporated into the rice. Remove from heat. Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.
I like to cook the eggplant in a cast iron pan, to ensure crispy edges and deep roasted flavor. Nonetheless, if you do not have a cast iron, cook the eggplant in a regular pan with the onions.
Recipe by Honest Cooking at