Quinoa Veggie “Fried Rice”

Quinoa is a wonderful substitute in this protein-packed veggie “fried rice”!

Quinoa Veggie "Fried Rice" - Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!

We’re wrapping up breast cancer awareness week with an awesome giveaway! But first, I bring you yet another healthy dish: quinoa veggie fried rice. This recipe here is a spin off my go-to Pancetta Fried Rice except I’ve taken out the greasy, yet amazing pancetta, and added more veggies and substituted quinoa for the brown rice.

Quinoa is one of my favorite ingredients ever. It has so many amazing health benefits with it’s abundance of protein, unsaturated fats and essential vitamins and minerals, and it even helps to reduce the risk of cardiovascular disease and cancer (according to Eat to Defeat). Plus, I love the taste of it! It worked so well in this “fried rice” dish, melding so beautifully together with all the veggies. Plus, the drizzled Sriracha was just the icing on the cake!

So here’s how you make this:

We’ll start by sweating out some garlic and onion for about 5 minutes or so.

Quinoa Veggie "Fried Rice" - Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!

Then we’ll add in our mushrooms, broccoli and zucchini, letting them get nice and tender.

Quinoa Veggie "Fried Rice" - Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!

Next goes in the corn, peas, carrots and quinoa.

Quinoa Veggie "Fried Rice" - Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!

Once that’s heated through, we’ll stir in the ginger and soy sauce.

Quinoa Veggie "Fried Rice" - Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!

And finally, we’ll add in the green onions and diced eggs (for the diced eggs, you can just fry 2 beaten eggs over low heat until completely cooked through).

Quinoa Veggie "Fried Rice" - Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!

Quinoa Veggie "Fried Rice" - Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!

Go ahead and serve immediately with Sriracha – the most important ingredient of all!

Quinoa Veggie "Fried Rice" - Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!


Quinoa Veggie "Fried Rice" - Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!

In honor of breast cancer awareness month, we’re giving away a Cafe Escapes Indulgence Gift Basket to one lucky reader! Good luck!

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Quinoa Veggie “Fried Rice”

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 4 servings

Quinoa Veggie “Fried Rice”

Quinoa is a wonderful substitute in this protein-packed veggie "fried rice"!


  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, cut into florets
  • 1 zucchini, chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 green onions, sliced
  • Sriracha, for serving


  • Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
  • Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes.
  • Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  • Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
  • Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
  • Stir in green onions and eggs.
  • Serve immediately, drizzled with Sriracha, if desired.


  1. Cindy says

    My computer doesn’t let me get to your site easily for me to print. It is easier to print from my email. Is it possible for you to email the quinoa veggie “fried rice” to me so I can try to get it printed up.

    Thank you,

  2. Pam says

    Hi. this looks delish. Any chance you have the nutritional analysis? I’m on a very low sodium diet as well as low cholesterol. Also, what is Sriracha? Thanks for any info you can give!

    • Chung-Ah says

      Karen, please use either the PRINT function or the “Email This” function under “Sharing is sexy!” to obtain this recipe.

    • Chung-Ah says

      Whitney, it’s actually specified in the ingredients as it states “3 cups COOKED quinoa”. I recommend carefully reading through the ingredients first before preparing the dish. Hope that helps!

  3. Danielle says

    Can you give me the best or quickest way to cook just the quinoa. I always find recipes with quinoa but it needs to be cooked first. So I need to learn how to cook it I guess and then just have some in the fridge. Please help!!

    • Chung-Ah says

      Danielle, the best/quickest/easiest way to cook quinoa is using the directions on the back of the quinoa package. Hope that helps!

  4. Allie says

    I’m not sure if you can answer this but I have some picky eaters in my house that won’t eat onions, mushrooms, or zucchini. Do you think I could just increase the amount of the other veggies? I know the onion adds a lot of flavour so I was thinking of using onion powder
    Looks amazing!!!

    • Chung-Ah says

      I honestly cannot speak for how much this will change in taste/texture of the dish but by all means, feel free to adjust the amount of veggies, to taste, to accommodate your picky eaters.

  5. Katelyn says

    This was insanely delicious! I had to practice serious self control to keep myself from going back for a third serving!

  6. Heather B says

    My husband and I really liked this recipe! Thanks for inspiring us to keep adding veggies (there are so many in this!) and for making quinoa more fun, too :)

  7. Sharon says

    I can’t wait to try this recipe! I “found” you through Pinterest and every recipe I’ve made from your website has been, well…. Damn Delicious! Pardon the bad humor! :) Your recipes are always easy to follow and the photos are inspiring! I’m trying to adopt the “clean eating” philosophy, especially because my husband is a triathlete, my daughter is a grad student in Nutrition, I am fighting those nasty change of life issues, and am watching my Dad’s rapid physical deterioration. Your recipes easily adapt to clean eating. Keep experimenting and posting!

  8. Lisa says

    I can’t tell you how much I appreciate your website! All of your meals typically cook under 30 min, and are easy to prepare the night before. I’ve never made one of your recipes that I didn’t LOVE. Most of them, I even use on a weekly basis. Thank you so much for your love of food, for making recipes healthy, and “damn delicious”

  9. Andie says

    I made this alongside your sesame ginger salmon. I actually googled the recipes separately and didn’t realize at first they were both from the same blog. :) I omitted the corn and peas but kept everything else the same. Great recipe!

  10. Morgan says

    So so yummy!! I forgot to buy a zuichinni and peas….and I didn’t use fresh ginger :/ But still turned out really, really good! I added some water to compensate for the missing zuichinni and frozen peas. Delicious!!

  11. Nancy says

    I had pinned this recipe for quinoa-veggie-fried rice a while ago. I just made it tonight and it was even better than I imagined! Thank you so much. I will be making this often.

  12. Amy F says

    I made this tonight (minus the corn due to a food allergy of my son) — it was great! Thanks for sharing it.

  13. Nancy says

    I just have to say that I’ve been making this recipe all summer. I am addicted to it! Everyone that has tried it loves it as well. Thank you so much! It’s delicious and healthy. I have pinned many of your recipes and all are great. Thanks again!

  14. Nic says

    Hey I really want to try this recipe but I hate ginger.. Would it completely change the flavour if I left it out? Or would it still taste fine?

  15. says

    Hi! I’m planning to make this for dinner tonight and I’m so excited because this is my first quinoa recipe. I wanted to add chicken to the recipe do you recommend I grill it first or should I add it raw at one point in the recipe? Which one should I add when? Thanks for your help!

    • Chungah says

      Christina, I recommend adding cooked chicken at the end of the recipe along with the green onion and eggs. Hope that helps!

    • Chungah says

      Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.

    • Margaret says

      Bragg’s Amino Acids (Whole Foods or any place that sells more organic/health food related products) tastes like soy sauce but has 160 milligrams of sodium per serving. It will not trigger a migraine.

  16. Saskia says

    I made this for dinner and it looked so cheerful on my plate with all those colors. I left out the ginger and added a little splash of oystersauce. I even had seconds.

  17. Courtney says

    thank you so much for sharing this recipe! I have never commented on a recipe on a blog before (although I’ve made many!) I have been craving fried rice and this is such a healthy delicious twist. I couldn’t even finish eating it before I commented. I will definitely make again!

  18. Allison says

    I have only cooked quinoa a few times so I am relatively new to this. I understand that I need to cook the quinoa before as directed on the package but I don’t know how much of the dry quinoa to start with… If this recipe calls for 3 cups cooked quinoa do you have an estimate of how many cups uncooked quinoa that would be? Thanks! This looks delicious!

  19. Jasmine says

    This looks great! I’m gonna have to try this out soon. One question though: can I halve the ingredients to make a smaller serving size?

    • Chungah says

      Yes, the leftovers can keep in the fridge for 1-2 days. As for the soy sauce – you can certainly try substituting something else but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

  20. Kara says

    I’ve made this multiple times and love it! I always freeze leftovers into portioned out ziploc bags and it reheats great.

  21. roxanne says

    I just made this recipe and had to use Ponzu citrus soy and was pleasantly surprised had good it was in place of regular soy. This is a keeper!

  22. Danielle Blevins says

    Today is the start of my second week of plant based eating and I have tried some good things and some very very bad things, but your recipe is the BEST that I have made so far!! Seriously, fabulous! So glad I have 3 more days of this for work lunches!! Thanks for sharing such a great recipe!!

  23. Marco Pischorn says

    hi there, i have just one question. I Understand, that i Need 3 cups of cooked quinoa, but do you Messure the 3 cups befor Prozent After cooking? If after, can you Tell me how much uncooked quinoa Do you take? Sorry for my english, but i’m german. Hope you understand. Kind regards

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