Description
A healthy and flavorful plant-based take on classic fried rice, using quinoa instead of rice.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 cup chopped mixed vegetables (e.g., carrots, peas, bell peppers, broccoli)
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup chopped green onions
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Optional: Sriracha or chili flakes for heat
Instructions
- Cook the quinoa: Combine rinsed quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand for 5 minutes, then fluff with a fork.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add mixed vegetables and stir-fry for 5-7 minutes, until tender-crisp.
- Add minced garlic and grated ginger, and stir-fry for 1 minute until fragrant.
- Add the cooked quinoa to the skillet.
- Stir in soy sauce (or tamari), rice vinegar, and sesame oil. Toss to combine.
- Add green onions and stir-fry for another minute.
- Serve hot, with optional Sriracha or chili flakes if desired.
Notes
- You can use any combination of vegetables you like.
- For a deeper flavor, you can add a pinch of nutritional yeast.
- Ensure your soy sauce or tamari is gluten-free if needed.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, quinoa, fried rice, plant-based, healthy, stir-fry, vegetarian, gluten-free option