Go Back
Vegetable Quinoa Fried "Rice"
Print Pin

Vegetable Quinoa Fried "Rice"

This vegan stir-fry is made with quinoa, edamame and a ton of vegetables. It's a delcious and nutritious version of your favourite chinese takeout.
Course Main Course
Cuisine American, Chinese
Keyword edamame, quinoa, soy sauce, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 large bowls

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.

Notes

Storage: This recipe keeps well in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Vegetables: Feel free to mix up the additional veggies here, (aside from the onions and carrots). Frozen or fresh works just fine.