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- 1 cup quinoa - 1 small onion, finely diced - 2 cloves garlic, minced - 1 cup carrots, diced - 1 cup bell peppers, diced - 1 cup snap peas, trimmed and halved - 1 cup corn, fresh or frozen - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 tablespoons extra virgin olive oil - Salt and black pepper to taste - 2 green onions, thinly sliced (for garnish) - Sesame seeds (for optional garnish) Having the right ingredients makes all the difference. Quinoa serves as a healthy base, packed with protein and fiber. I love how it absorbs flavors, making it the star of this dish. Next, I add a mix of colorful vegetables. The onion and garlic bring a lovely aroma. Carrots and bell peppers add sweetness. Snap peas give a nice crunch, while corn brings a pop of flavor. Seasonings take this dish to the next level. Soy sauce adds umami, while sesame oil brings a nutty taste. I finish off with fresh green onions and sesame seeds for a beautiful garnish. This combination makes the dish not only healthy but also tasty. You can personalize it with your favorite veggies. Enjoy the vibrant colors and flavors! {{ingredient_image_2}} First, rinse your quinoa well to remove any bitter taste. This step is key for flavor. After rinsing, combine the quinoa with 2 cups of vegetable broth or water in a medium saucepan. Bring this mixture to a boil over medium-high heat. Once it boils, reduce the heat to low and cover the pan. Let it simmer for about 15 minutes. The quinoa is ready when all the liquid is absorbed. After cooking, fluff the quinoa gently with a fork and set it aside. This will give it a light texture. Next, grab a large skillet or wok. Heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add the diced onion. Sauté for about 2-3 minutes until the onion turns translucent and fragrant. Then, add the minced garlic and cook for another 30 seconds. Be careful not to burn the garlic. After that, toss in the diced carrots and bell peppers. Cook these vegetables for about 5 minutes, stirring occasionally, until they start to soften. Finally, add the snap peas and corn. Sauté for another 3-4 minutes. You want all the veggies to stay tender-crisp for the best texture. Now, it's time to mix everything. Push the sautéed vegetables to one side of the skillet. Carefully add the cooked quinoa to the other side. Drizzle 2 tablespoons of soy sauce and 1 tablespoon of sesame oil over the quinoa. Stir everything together until the sauce coats both the quinoa and vegetables evenly. Cook for an extra 2 minutes to heat it all through. Once ready, taste your dish and adjust with salt and black pepper as needed. This is where you can make it just right for your taste. To cook quinoa well, start by rinsing it. Rinsing removes the bitter coating called saponin. Use a fine mesh strainer for the best results. After rinsing, combine 1 cup of quinoa with 2 cups of vegetable broth or water. Bring the mixture to a boil over medium-high heat. Once it boils, reduce the heat to low. Cover the pan and let it simmer for about 15 minutes. When the liquid is absorbed, fluff the quinoa gently with a fork. Fluffing helps separate the grains and makes it light. When sautéing veggies, think about texture. You want them to stay crunchy. Start with the onion, as it takes a bit longer to soften. Cook it for about 2-3 minutes until it turns translucent. After that, add garlic for extra flavor, but don’t let it burn. Next, add carrots and bell peppers. Cook them for about 5 minutes. Then, toss in snap peas and corn. Sauté for another 3-4 minutes. This way, all veggies stay tender yet crisp, giving a nice bite to your dish. To make your dish pop without extra ingredients, focus on seasoning. Soy sauce adds saltiness and umami. Sesame oil brings a rich, nutty flavor. Mix these in after adding the quinoa. Tasting your dish is key. Remove it from heat and check the flavors. Add salt and black pepper to balance everything. This simple step makes a big difference in enhancing the overall taste. Pro Tips Rinse the Quinoa: Always rinse the quinoa under cold water before cooking. This removes the natural saponins that can make it taste bitter. Customize Your Veggies: Feel free to substitute or add any of your favorite vegetables. Broccoli, zucchini, or mushrooms all work great in this dish! Make It Spicy: If you enjoy a little heat, add some chili flakes or sriracha to the dish while cooking for an extra kick. Storage Tips: This quinoa fried rice can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave before serving. {{image_4}} You can boost your quinoa fried rice with protein. Here are some great options: - Tofu: Press, cube, and sauté it for a nice texture. - Tempeh: Slice it thin and cook until golden for added crunch. - Edamame: Toss in this protein-packed bean for a fresh taste. If you want alternatives, try chickpeas or black beans. Both options add flavor and nutrition. Feel free to add more veggies to your dish. Seasonal vegetables work great. Try: - Zucchini: Dice and sauté for a soft bite. - Spinach: Add it at the end for a vibrant color. - Broccoli: Cut into small florets for crunch. You can also use leftover veggies. Clean out your fridge and toss in what you have. This keeps waste low and flavors high! Spice up your fried rice with different flavors. Consider these ideas: - Curry powder: A quick way to add warmth and depth. - Fresh ginger: Grate it in for a zesty kick. If you like heat, chili sauce is a great choice. Just a little can transform your dish into something fiery and exciting. Store leftovers in an airtight container. You can use glass or plastic containers. Make sure the quinoa fried rice cools down first. This keeps it fresh and tasty. Place it in the fridge. It should last for up to 4 days. Always check for any signs of spoilage before eating. To freeze quinoa fried rice, wait until it cools. Transfer it to a freezer-safe bag. Flatten the bag to save space. This makes it easier to store. It can last up to 3 months in the freezer. When ready to eat, take it out and thaw in the fridge overnight. Reheat it in a pan over low heat. Add a splash of water if it seems dry. In the fridge, quinoa fried rice stays good for about 4 days. In the freezer, it can last up to 3 months. Look for signs of spoilage, like off smells or discoloration. If it smells bad or looks odd, it's best to toss it. Always trust your senses when it comes to food safety. You can use rice, farro, or barley instead of quinoa. Each grain has a unique taste and texture. Rice is the closest in size and can work well. Farro and barley add a nice chewiness. If you need a gluten-free option, try brown rice or millet. Each substitute changes the dish a bit, but all are tasty. Absolutely! To make this dish vegan, choose soy sauce or tamari that is labeled vegan. For gluten-free, tamari is a great option. You can also use other gluten-free sauces like coconut aminos. This way, you keep all the flavors while meeting dietary needs. To add spice, use red pepper flakes or sriracha. You can mix these in with the soy sauce. If you like fresh heat, add sliced jalapeños or chili peppers when cooking. Adjust the amount to your heat preference. Start small, then taste as you go. Yes, this dish is perfect for meal prep! Store it in airtight containers in the fridge for up to four days. For longer storage, freeze portions for up to three months. Just reheat in the microwave or on the stove. This makes it easy to enjoy healthy meals throughout the week. This blog post covered how to make a tasty quinoa fried rice. We discussed key ingredients like vegetables and seasonings, and shared step-by-step cooking methods. I provided tips for perfect quinoa, sautéing, and flavor adjustments. You can also tweak the recipe with different proteins and veggies. In summary, this dish is flexible, easy, and great for meal prep. Enjoy experimenting with flavors while keeping it nutritious and satisfying.

Veggie Loaded Quinoa Fried Rice

A colorful and nutritious quinoa fried rice packed with vegetables and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, thoroughly rinsed
  • 2 cups vegetable broth or water
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced into small pieces
  • 1 cup bell peppers, diced
  • 1 cup snap peas, trimmed and halved
  • 1 cup corn, fresh or frozen
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 2 green onions thinly sliced (for garnish)
  • to taste salt and black pepper
  • for optional garnish sesame seeds

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth or water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
  • In a large skillet or wok, heat the olive oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent.
  • Add the minced garlic and sauté for an additional 30 seconds until aromatic.
  • Add the diced carrots and bell peppers, cooking for about 5 minutes until they begin to soften.
  • Toss in the snap peas and corn, continuing to sauté for another 3-4 minutes until tender-crisp.
  • Push the sautéed vegetables to one side of the skillet and add the cooked quinoa to the other side.
  • Drizzle the soy sauce and sesame oil over the quinoa, stirring to coat evenly. Cook for an additional 2 minutes to heat through.
  • Remove from heat and taste, seasoning with salt and black pepper as needed.
  • Transfer to serving plates and garnish with chopped green onions and sesame seeds if desired.

Notes

Serve in vibrant bowls with lime wedges for a zesty boost.
Keyword fried rice, healthy, quinoa, vegetarian