by in Recipes April 2, 2019

A couple of weeks ago I made a salad of Black Rice and Quinoa to go with my Taco meal.  When cooking the Black Rice and Quinoa, I cooked extra and put it in the freezer, so I would have an easy base for another meal when I needed to make something up quickly.

I had left over grilled Salmon in the fridge.  So with the defrosted Black Rice and Quinoa, I made a Fried Rice/Quinoa dish with grilled Salmon and Prawns.  This was delicious for dinner but also really good for lunch the next day, either cold or heated up.

You don’t have to be too precise with the quantities below, or even the exact mix of vegetables.  You can use whatever you have in the fridge, but try and have a mixture of colors.

  • 2 Onions  – finely diced
  • 4 cloves of Garlic  –  crushed
  • 2 Yellow Peppers – chopped into squares
  • 2 Red Peppers  –  chopped into squares
  • 1 Red Chilli  –  finely chopped
  • 1 bunch Asparagus  –  cut into pieces
  • 2 Pak Choy – sliced into shreds
  • Squeeze of Sriracha Sauce (as much as your taste dictates)
  • Prawns
  • Grilled Organic Salmon
  • 2 tablespoons of Coconut Oil

I used two different pans, as I wanted to fry the Rice and Quinoa, and the quantities were too big to fry them properly all together.  At the end I added the contents of the two frypans together though and gave it a good mix around.

First  –  Add one tablespoon of the Coconut Oil to a frypan and once melted, add the Onion and saute until transparent.  Add the Red Chilli, Garlic, Yellow and Red Peppers and fry until they are softening slightly.  Add the Asparagus and the Pak Choy and continue to fry around.  If you are using raw Prawns, add them now to cook slightly, then add the Black Rice and continue to Fry.  If you are using cooked Prawns, add them after you have fried the Rice for a while, as you don’t want them to toughen up.

Add a squeeze of Sriracha Sauce and stir around.


In the meantime, add the other tablespoon of Coconut Oil to a frypan and once melted add the Quinoa and fry around.  Add the flaked Grilled Salmon, and mix around.




When you are happy with both pans, add one to the other and mix around well.


Serve with Coriander leaves sprinkled over the top.