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Veggie Loaded Quinoa Fried Rice


  • Author: Vicky & Ruth
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 5 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Asian

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

  • 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 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 1/4 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

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
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