Quinoa Veggie “Fried Rice”
Quinoa is a wonderful substitute in this protein-packed veggie “fried 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.
Then we’ll add in our mushrooms, broccoli and zucchini, letting them get nice and tender.
Next goes in the corn, peas, carrots and quinoa.
Once that’s heated through, we’ll stir in the ginger and soy sauce.
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).
Go ahead and serve immediately with Sriracha – the most important ingredient of all!
Quinoa Veggie “Fried Rice”
Ingredients
- 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
- ½ cup frozen corn
- ½ 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
Instructions
- 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.
Did you make this recipe?
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This recipe is very simple, fast and tasty!!! Thank you very much 🙂
I have made this twice now. I made a lot of substitutions and omitted some items. Both times it has turned out great! The first time I used Leeks instead of Onions….SO GOOD! The second time I added yellow squash and green beans. I used a mix of items instead of just Quinoa. I used (dry) 1 cup tri-color quinoa, 1 cup red quinoa, and 2 cups short grain brown rice. I cooked them together and had PLENTY of left over mixture to make this recipe and others a few times more. I eliminate all oil and use Ghee instead. I have never made this with mushrooms or sriracha. To save on time i used all frozen veggies with the exception of the zucchini and the squash. The peas, carrots, and corn frozen mixed veggies work well. Also, the 2nd time I made this, I used red onion and that was also just as good. I also use Tamari instead of regular Soy Sauce. I didn’t do the fresh ginger, but used the ground stuff and it was still pretty good. This keeps nicely in the fridge for about a week. This is a very versatile recipe that can be tweaked any way you like it…Thanks for sharing this recipe! I love it!
What kind of quinoa do you use for this?
I used Trader Joe’s quinoa.
I just made this recipe and I have to say that it’s pretty bland. I would suggest using sesame oil rather than Olive Oil and a little oyster sauce to make it a little more flavorful.
Do you have a measurement for the serving size?
About 1-2 cups.
this looks soooooo good! I literally want to make it right now! If only it wasn’t 11pm lol
Hi I am currently on the master cleanse and just prep cooking and freezing my meals. Can I freeze this dish? Thank you so much for sharing.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Made it today as a side to Pork chops, delicious, thank you for sharing it =)
Hey! I’m was wondering if you think this recipe would stay good over the course of the week if I refidgetate it? I am just cooking for myself so won’t be able to eat it all at once. And I’ve been looking for a good recipe to meal prep with each week, this looks amazing!
Yes, this should keep for a few days, but as always, methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Thank you Chingah! delicious. I made it just as is (your recipe) and it is a keeper 🙂
THis is really good! and fun to make 🙂 thanks for sharing
Just made this dish last night for lunch for the week at work, so delicious!! I added chicken but 86ed the eggs, little extra sriracha topped with avocado. Perfect to last until dinner! Thanks for the great recipe
This does look good but, for a Daniel Fast, the eggs need to be taken out because you can’t have anything that comes from animals. No meat, no animal byproducts, etc.
I made this last night and it was so amazing. Will be making this over and over and over again in the future (:
This dish is SO delicious! I stumbled upon the recipe today while I had a teriyaki pork roast cooking in my crock pot. I needed a healthy, clean side dish and happened to have most of the ingredients listed, so I gave it a go. It exceeded my expectations and went fabulously with the pork. I did not have peas, carrots, ginger, green onions, or sriracha…. but it STILL tasted good! It was tons of veggies and the soy sauce really perked up the quinoa!
My hostess for a girls night out dinner made this for three of us in consideration of me avoiding gluten and she being vegetarian. It was beautiful and delicious. One can substitute wheat free Tamari for the Soy Sauce.
There was enough for seconds and then some. Wonderful Quinoa recipe. Thanks.
I made this last night and LOVED IT! Will be another go to recipe. I have to cut it in half it makes enough for the week. For two people that’s a lot, but still LOVE IT.
Is this a good dish to carry to work? Easy to reheat??? Thank you.
Yes, absolutely.
This recipe was awesome!!! All your recipes are really easy to make and delicious!! Thanks! 😉
Do you have a suggestion for a good egg substitute – we prefer no dairy. Thank you!
KG, you can omit the egg as needed.