Quinoa Fried Rice

Serves 4 20 minute prep time

By Morgan Shupe on January 24, 2013, categorized in Dinner, Sides & Appies

Quinoa Fried Rice

For the second instalment of our Quinoa Recipe Series, Chef Morgan shares her delicious Quinoa Fried “Rice” recipe. Flavorful and packed with veggies, this recipe is the perfect better-for-you substitute for the comfort food favorite. Adjust the spice level to your tastes and enjoy!

 

Ingredients

  • 1 tsp coconut or olive oil
  • ½ onion, diced
  • 3 cloves garlic, minced
  • ½ Tbsp ginger, minced
  • ¼ cup assorted mushrooms, sliced
  • ¼ cup carrots, shredded
  • ¼ cup cabbage, small dice
  • ¼ cup red bell pepper, small dice
  • ¼ cup edamame beans
  • 1½ cups cooked quinoa, room temperature or cold
  • 1 tsp sriracha chili sauce, or to taste, depending on desired spice
  • 2 Tbsp tamari or soy sauce
  • Sesame oil, for drizzling
  • Toasted sesame seeds, for garnish

Preparation

  • In a wok or sauté pan, heat oil over medium-high heat. Add onion and cook 5 – 7 minutes, or until translucent.

  • Add garlic and ginger and sauté another 3 – 4 minutes.

  • Add mushrooms, carrots, cabbage and red pepper. Sauté 4 – 5 minutes.

  • Add edamame. Sauté 1 minute.

  • Add in quinoa, sauté for 3 – 5 minutes or until quinoa is hot.

  • Add in sriracha and soy sauce. Sauté 2 minutes.

  • Drizzle sesame oil and sesame seeds on top for serving.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.
Morgan Shupe