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.
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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
1 cup dry quinoa yields about 3 cups cooked quinoa.
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!!
This is delicious! I don’t eat rice so this was perfect. Thanks!!
I’m going to make this a vegan dish! 😉
What did you use for the egg?
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!
I’ve made this multiple times and love it! I always freeze leftovers into portioned out ziploc bags and it reheats great.
one more question if there are some leftovers is it ok if i put them in the refrigerator? and what other sauce other than soy can i use?
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.
does the broccoli need to be cooked before or do i toss it raw?
The broccoli does not have to be cooked prior to using.
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?
Yes, absolutely!
followed the recipe precisely and it was remarkably good. will definitely try more of your veggie dishes.
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!
Also would you recommend cooking the quinoa in water or some type of broth? Thanks!
The proportion of dry quinoa to cooked quinoa is about 1:3. As for water or broth, that’s really up to you and what you have available on hand.
Thank you for the tip. I made it tonight and it turned out great!
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!
I can’t wait to try this! It’s 8 WW points per serving.
Made this tonight, and it was delicious! Happy to have leftovers for work tomorrow.
Ellen | A Pop of Pink
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.
Soy sauce is a migraine trigger for me. Can you suggest a substitution? Thanks!
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.
use liquid aminos by Dr. bragg it taste exactly the same 🙂
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.
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!
Christina, I recommend adding cooked chicken at the end of the recipe along with the green onion and eggs. Hope that helps!
I made this tonight using what veggies I had on hand which were all fresh except for corn. It is delicious!!
I made this the other night and added fish sauce and teriyaki sauce – it was amazing!!!
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?
It should be fine to omit!