Description
This super simple and nutritious quinoa fried rice is loaded with vegetables and bursting with flavor. An easy weeknight dinner that everyone will love.
Ingredients
Scale
- 2 tsp oil (you can use any kind here, we used sesame oil)
- 1 cup uncooked quinoa, rinsed
- 1/2 tsp salt
- 4 tsp toasted sesame oil, divided
- 24 oz frozen broccoli, thawed (see note)
- 1 large zucchini, diced small
- 1 large yellow squash, diced small
- 8oz baby Bella (cremini mushrooms) or white mushrooms, sliced
- 3.5oz oyster mushrooms, sliced
- 1 cup frozen shelled edamame, thawed
- 1 cup frozen corn kernels, thawed
- 1 2-inch piece fresh ginger, grated
- 1 clove garlic, minced
- 1/4 cup tamari (or to taste)
- 2 tbsp coconut aminos
- Optional toppings:
- Tofu (we love using this one for this dish )
- Chopped cashews or salted peanuts
- Sriracha
- White or black sesame seeds
Instructions
- To prepare the quinoa, heat the oil in a medium-size saucepan. Add the quinoa and cook over medium heat for 1-2 minutes, stirring often, so it's well coated with the oil. Add 1 1/3 cups of water and the salt. Bring to a boil, cover, and simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is tender but not mushy. Remove from the heat, let sit, covered for 5 minutes, then fluff with a fork. Set aside
- In the meantime, heat 2 teaspoons of the sesame oil in a large nonstick skillet or wok. Add the broccoli and cook over medium-high heat for 3-5 minutes (depending on how firm you like it), tossing often. Set aside
- Heat the remaining 2 teaspoons of sesame oil. Add the zucchini, yellow squash and mushrooms and cook over medium-high heat for 8-10 minutes (again, depending on how firm you like it).
- Reduce the heat to medium, add the cooked broccoli, edamame, corn, grated ginger, garlic, cooked quinoa, tamari, and coconut aminos and toss well. Cook for another 3 minutes.
Notes
Fresh broccoli can be used in this recipe instead of frozen, but take into consideration that the cooking time will increase
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 2 cups
- Calories: 308
- Sugar: 9
- Sodium: 300.8
- Fat: 10.1
- Saturated Fat: 1.2
- Unsaturated Fat: 6.8
- Trans Fat: 0
- Carbohydrates: 44.7
- Fiber: 9.8
- Protein: 15.8
- Cholesterol: 0
Keywords: quinoa, fried rice, vegan, gluten free, plantbased