Being the foodie that I am, my days consist of thinking about all things food. Either recipes I want to make, meals I enjoyed at restaurants or just things I happen to be craving. As much as I love to cook, I love ordering out just as much. This recipe is my way of re-creating one of my favourite meals to order in. This Vegetable Quinoa Fried “Rice” is the closest it comes to the beloved Chinese dish.
It’s the classic: Make it good… but healthy.
This recipe comes together super quick, so make sure you have all of your ingredients nearby and ready to go.
The base of this vegan dish is quinoa. I love this grain because it is so versatile and takes half the time of brown rice to cook. I usually make a large batch and use it for different meals throughout the week; like in salads, or inside soups.
For some serious plant-based protein I went with edamame. Super filling and nutritious, and easy to use and store. I always have a bag of shelled organic edamame in the freezer to use in a pinch.
TIP: If possible, always choose organic soy products(soy milk, tofu, edamame, tempeh). Studies have shown that organic soy is not only better for the environment but healthier for human consumption.
A great thing about this Vegetable Quinoa Fried “Rice” is that you can use whatever veggies you have on hand. Fresh or frozen, it doesn’t matter. It’s a great recipe to use when you need to clean out the fridge. There really aren’t many veggies that won’t work here, so go crazy.
If you love take out re-creations, check out my Coconut Chickpea Curry with Red Peppers.
Vegetable Quinoa Fried “Rice”
Ingredients
- 2 tbsp coconut oil divided
- ½ medium onion finely diced
- ½ cup carrots finely diced
- pinch of salt
- 1 cup broccoli finely chopped
- ½ cup edamame shelled
- ½ cup corn
- ½ cup red bell pepper finely diced
- 2 cloves garlic minced
- pinch of chilli flakes
- 2 cups quinoa cooked
- 1 tsp curry powder
- 2 green onions finely chopped
- 1 cup spinach or kale chopped
- 1 tsp toasted sesame oil
- 2 tbsp soy sauce
- 2 tbsp sesame seeds garnish, optional
Instructions
- Heat a large cast iron skillet over medium-high heat with 1 tablespoon of coconut oil.
- Once warmed, add the onions, carrots and a pinch of salt.
- Cook until carrots soften and onions become translucent. About 5-10 minutes.
- Add the broccoli, edamame, red peppers and corn to the skillet. Mix well and season with another pinch of salt.
- Cook veggies for about 5-10 minutes, avoid stirring too often to acheive crispy edges.
- Once veggies are cooked, remove from the skillet, place them in a bowl and set aside.
- Add the remaining 1 tablespoon of coconut oil to the hot skillet.
- Once coated, add the garlic and chili flakes. Cook until fragrant, about 30 seconds.
- Add the cooked quinoa, curry powder and stir well.
- Continue cooking the quinoa, avoiding stiring, until brown edges form.
- Once you have "fried" the quinoa to your liking, add the green onions and spinach. Mix together well.
- When the spinach has wilted, add the previously cooked vegetables to the skillet, mix well until warmed through.
- Remove the skillet from heat, add the toasted sesame oil and soy sauce. Mix everything together well and season as necessary.
- Divide into bowls, top with sesame seeds if using and serve immediately.
