Simple Vegan Quinoa Fried Rice Recipes

SIMPLE VEGAN QUINOA FRIED RICE

Simple Vegan Quinoa Fried Rice image

Simple Vegan Quinoa Fried Rice recipe is the healthy and easy alternative to the take-out classic, featuring flavorful vegetables and protein-packed quinoa! Delicious vegan dinner ready in 15 minutes!

Provided by Elena Szeliga

Time 20m

Number Of Ingredients 11

Ingredients

1/2 cup quinoa ((makes 2 cups cooked))
1 tablespoon olive oil ((or peanut oil if you have it))
2 large carrots
1 small head broccoli
1 clove garlic
1 teaspoon red pepper flakes
1 1/2 tablespoons soy sauce
2 teaspoons rice wine vinegar
2 teaspoons sesame oil
chopped green onion and/or basil to garnish (optional)
your favorite hot sauce to serve

Steps:

Start with cooking your quinoa, following the instructions on the bag.
Prep your carrots, broccoli and garlic while the quinoa is cooking. Cut the carrots into thin medallions so that they cook quickly and evenly, about 1 cm each. Next, chop your broccoli into bite size florets. Last, finely chop your garlic.
When your ingredients are prepped and your quinoa is almost done (5 minutes left), add your olive oil over medium-high heat to a large wok (or pan). Add the carrots first and cook for 2-3 minutes. Then add your broccoli and garlic and cook for another 2-3 minutes.
Strain your quinoa and add it to the wok along with the red pepper flake, soy sauce, and rice wine vinegar. Sauté everything for another couple of minutes.
Lastly, add your sesame oil to create that rich, nutty flavor and cook for another minute.

Nutrition Facts : Calories 396 kcal, Carbohydrate 55 g, Protein 17 g, Fat 15 g, SaturatedFat 2 g, Sodium 916 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving

QUINOA FRIED RICE

Quinoa Fried Rice image

Great side dish and substitute for fried rice.

Provided by chris

Categories World Cuisine Recipes Asian

Time 8h50m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups water
1 cup quinoa
salt to taste
2 ½ tablespoons soy sauce
1 ½ tablespoons teriyaki sauce
¾ teaspoon sesame oil
1 tablespoon olive oil, divided
2 carrots, peeled and chopped
¼ onion, chopped
3 scallions, chopped, divided
3 cloves garlic, minced
½ teaspoon minced fresh ginger
2 eggs, beaten
½ cup frozen peas

Steps:

Bring water and quinoa to a boil in a saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff quinoa with a fork. Refrigerate until cool, 8 hours to overnight.
Mix soy sauce, teriyaki sauce, and sesame oil together in a bowl until sauce is evenly mixed.
Heat 1 1/2 teaspoons oil in a large skillet over high heat; saute carrots and onion for 2 minutes. Add 2 scallions, garlic, and ginger; saute until fragrant, about 2 minutes more. Add the remaining 1 1/2 teaspoons oil and quinoa; cook until heated through, about 2 minutes.
Stir sauce into quinoa mixture; cook and stir until evenly coated, about 2 minutes.
Make well in the center of the quinoa mixture. Pour eggs into the well; cook and stir until eggs are scrambled and cooked through, 2 to 3 minutes. Add peas and cook until heated through, 2 to 3 minutes. Add remaining scallion.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 25.5 g, Cholesterol 62 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 1.1 g, Sodium 607.4 mg, Sugar 3.3 g

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