Vegetable ‘fried’ quinoa is a fantastic twist on a classic!
This is one of those recipes that will make it into the meal rotation consistently. As I’m always looking for ways to make my dishes more nutrient dense, this was a great recipe using quinoa in place of rice giving me more protein and fiber.
Another reason quinoa is so great is that it comes out of the fridge the next day as well as it went in. And, it tastes just as good warm as it does cold. Unlike rice, that hardens and doesn’t reheat very well, at least for my liking.
Quinoa is, and always will be, a staple in my kitchen!
Vegetable ‘Fried’ Quinoa Ingredients
This dish can go any way you like – add/subtract whatever you want – my favorite kind of cooking.
- Up the amount of quinoa to vegetable ratio if you like. Here I have one cup quinoa to about 3 – 4 cups vegetables.
- You don’t have to use all these vegetables either but I highly recommend a good assortment for nutrition, texture and color. I have so many because I love veggies!
- Add in some cubed tofu for added protein.
- Top with white and/or black sesame seeds for a little extra nutrition.
This is also a great recipe for a ‘cleaning out the fridge’ meal. Almost everything and anything will be tasty. Try snow peas, broccoli, sweet peas, bean sprouts, baby corn and/or celery for variety.
How To Make Vegetable Fried Quinoa
Making vegetable fried quinoa is easy as 1 – 2 – 3!
- Cook your quinoa…
- Stir fry your vegetables…
- Add in quinoa to vegetables, stir fry a little longer and you’re done!
I guarantee you will love this as much as I do. I can easily eat this to myself given the opportunity!
More Ways To Use Quinoa
- Vegetable Quinoa Soup
- Spicy Black Bean & Quinoa Burritos
- Strawberry, Apple + Quinoa Spinach Salad
- For all recipes using Quinoa!
VEGETABLE ‘FRIED’ QUINOA
Another wonderful use of quinoa replacing the traditional rice. Can’t get enough of quinoa!
- Prep Time: 5 min
- Cook Time: 30 min
- Total Time: 35 minutes
- Yield: Serves 4 - 6 1x
- Category: Entree, Side
- Cuisine: Vegan
- 1 cup quinoa, rinsed
- 1 1/2 cups vegetable broth or water
- 1 corn off the cob
- 1 8 oz. package mushrooms, sliced
- 2 carrots, peeled and diced
- 3 scallions, thinly sliced (green and white parts)
- 1 small zucchini, diced
- 1 cup shredded cabbage
- 1/2 cup bell pepper, diced…red, orange or yellow
- 1/2 cup basil, chopped, optional
- 1 tablespoon sesame oil
- 3 tablespoons tamari, Bragg’s Liquid Amino’s or soy sauce
- 1 tablespoon garlic powder
- salt & pepper to taste
- Sriracha hot sauce, red pepper flakes or dash of cayenne pepper, to taste
Quinoa: Rinse your quinoa in a fine mesh sieve under cool running water. In medium sauce pan combine quinoa with 1 1/2 cups water or vegetable broth, bring to a boil, simmer covered for 15 minutes. Once done remove cover and let set for another 10 minutes to soak up the excess water. Fluff with a fork and set aside.
Veggies: In wok or large skillet, heat oil over medium high, add vegetables and stir fry for 1 minute or so. Add tamari, garlic powder and other seasonings to taste. Cook for another 3 – 4 minutes stirring occasionally, use a lid if needed to help soften the vegetables a bit.
Combine: Add in quinoa to the veggie mixture, turn heat to high, cook another 3 – 5 minutes stirring constantly adding a drizzle of oil if mixture seems too dry.
Serve warm. Top with a little sriracha or tamari if you like.
Serves 4 – 6
I added a few drops of sriracha while adding the garlic powder and tamari, a little goes a long way. This dish doesn’t need a lot of seasoning, I felt that the tamari alone would’ve been enough.
Feel free to use any assortment of vegetables, and be sure to use as much or as little as you like of each vegetable. Try snow peas, broccoli, sweet peas, bean sprouts and/or celery for variety. I always feel you can almost never have too many vegetables!
Use thawed frozen vegetables of choice for convenience.
Add some extra firm cubed tofu in with the vegetables for added protein.