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A molded serving of colorful Vegetable Quinoa Fried Rice featuring broccoli, red peppers, and mushrooms in a white bowl.

Vegetable Quinoa Fried Rice

This recipe creates a satisfying and nutritious meal using cooked quinoa instead of traditional rice. It is quick to prepare and packed with vegetables, making it a great alternative to takeout.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 276
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4-5 cups cooked quinoa from about 1 cup uncooked
  • 1 tablespoon canola oil
  • 1 cup onion chopped small
  • 1 medium red bell pepper chopped small
  • 1 small head broccoli cut into very small florets, about 2 cups
  • 1 cup peas and carrots frozen mix
  • 1 cup mushrooms chopped small (white button or cremini work well)
  • 2 large eggs
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon Asian chili garlic sauce see notes for variations
  • 1 teaspoon sesame oil
  • Sesame seeds to garnish

Equipment

  • Large wok or sauté pan

Method
 

  1. Heat a large wok or sauté pan over medium-high heat and add canola oil.
  2. Add onions and red pepper and sauté for 2-3 minutes, until slightly softened.
  3. Add broccoli and mushrooms and sauté for another 2-3 minutes, until veggies are beginning to get tender.
  4. Add frozen peas and carrots cook for another minute or two, until warmed through.
  5. Move the veggies aside and crack the eggs into the pan. Stir to scramble, cook and then mix in with the veggies.
  6. Add the quinoa and mix everything together well.
  7. Add soy sauce and chili garlic sauce and stir to combine.
  8. Turn off the heat, add the sesame oil and stir to combine.
  9. Sprinkle with sesame seeds, if desired, and serve hot.

Nutrition

Calories: 276kcalCarbohydrates: 33gProtein: 13gFat: 12gSaturated Fat: 2gCholesterol: 93mgSodium: 929mgFiber: 8gSugar: 8g

Notes

If you do not have cooked quinoa ready, cook it first. It takes about 15 minutes. You can adjust the heat level by changing the amount of chili garlic sauce or substituting it with sriracha. If you need this recipe to be vegan, omit the eggs. For a gluten-free version, substitute tamari for the soy sauce. You can add cooked chicken, pork, or shrimp if you are not keeping this vegetarian.

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