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Sugar Snap Pean and Mint Quinoa Fried 'Rice'

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2


  • 1 zucchini, cut lengthwise and cut into 1/2" half moons
  • 2 cups sugar snap peas, trimmed (stem end)
  • 1 tbsp extra virgin olive oil
  • 2 large cloves of garlic, minced
  • 1 tbsp ginger, minced
  • 1 cup pea tendrils or pea shoots
  • 2 cups cooked quinoa (1/2 cup raw quinoa)
  • 1 tbsp tamari
  • 2 tsp sesame oil
  • 1/4 cup chopped mint


  1. Place the sugar snap peas and zucchini in a frying pan and fill with enough water to cover the vegetables. Bring to a simmer and cook until tender, about 2 minutes. Discard the water and return pan to stove. Over medium heat allow excess water to be evaporate. 

  2. Add the olive oil, garlic, and ginger and cook until fragrant, about 2 minutes. Add the pea tendrils and cook for 1 minute. Add the quinoa, tamari, and sesame oil, and cook until quinoa is heated through. 

  3. Remove pan from heat and mix in the mint. Serve immediately.