Mediterranean Fried Quinoa


Mediterranean Fried Rice


  • 450 grams of cooked boneless chicken (Ideally cooked it in a pressure cooker with 2 tbsp of Sprig Tangier and ½ tsp salt)
  • 1 cup of cooked quinoa (Instructions for cooking can be found in the notes)
  • 2 tbsp of olive oil
  • 1 medium red onion, diced
  • ½ cup diced beans
  • ½ cup diced carrots
  • 1 tsp garlic paste (or 3-4 cloves of minced garlic)
  • 2 tsp white sesame seeds
  • 2-3 tbsp of Sprig Tangier (Mediterranean seasoning by Sprig)
  • 1-2 tsp Sprig Smoked Paprika (according to your preference of spice)
  • Salt to taste
  • Pepper to taste


  • In a medium-large saucepan, add oil, let it heat up; then add onion and garlic and let it cook in the oil till it is just starts to turn brown.
  • Then immediately add carrots, beans and sesame seeds; put on the lid and let the vegetables cook for 5-10 minutes (approx.)
  • Add the cooked chicken and mix it well, then add the cooked quinoa and all the seasoning to taste.
  • Put the lid on and let set it aside for about a minute. Turn off the heat and serve with garnishes of your preference and enjoy
  • Cook the chicken first and save the stock
  • To cook quinoa: First rinse 1 cup quinoa thoroughly for a minute under running water; then in a saucepan over medium heat add the quinoa and let it dry and become a little toasted (keep stirring)
  • Now add 1½ cups of chicken stock or water and let it come to a boil; after it comes to a boil, lower the heat and cover the saucepan with the lid and let the quinoa cook for 15-20 minutes. The water will be absorbed and the quinoa will look nice a fluffy
  • Keep the lid on for another 5-10 minutes; allow it come to room temperature if you want to transfer it to an airtight container and refrigerate it to use the next day; Or you can continue with the making of fried rice

Smoked Paprika - Jar, 30g


Roasted Garlic Infused Oilve Oil, 125g


Smoked Paprika Pouch, 30g


Lemongrass Infused Canola Oil, 125g