Name: SunButter Quinoa Fried Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 tsp avocado oil; ½ white onion, chopped; 2 carrots, peeled and diced; 1 small head of broccoli, roughly chopped; 3 TBSP coconut aminos, divided; 1 bunch green onions (white and green parts!), chopped; 2 cloves of garlic, minced; 1 red bell pepper, diced; 1 cup red or green cabbage, shredded; 3 cups cooked quinoa; 1-2 tsp chili garlic paste; juice from 1/2 lime; 2 generous TBSP No-Sugar-Added SunButter; green onion or chives; sriracha; sesame seeds

Jump to Recipe·Print Recipe

Vegan quinoa fried “rice” with vegetables and a spoonful of SunButter. This hearty plant-based meal is a great way to use leftover quinoa!

The highlight of my week was installing a mail holder next to the front door.

Well, I have to credit M for the installation, because I mostly stood watch and made invaluable suggestions on centering and placement.

Once it was mounted, I delighted in hanging my keys, sunglasses, clean face masks, and unopened mail on the hooks in the the slots.

Now the entry way looks eerily empty and foreign without the piles of envelopes and accessories in piles by the welcome mat.

Organization is a beautiful thing.

Which is basically what I’ve been doing all January.

Organizing in my personal and professional life.

Initiating order in chaos.

I’ve also been enjoying cooking for myself after being mostly cooked for during my time abroad.

This SunButter Quinoa Fried Rice was the first home-cooked meal I made for us post-Germany.

This dish is hearty and satisfying while being packed with vegetables and “takeout flavor” without taking out the nutrition.

Grab a big pan, a jar of SunButter, and put away the takeout menu!

This quinoa fried rice is special because it requires a big spoonful of No-Sugar-Added SunButter!

If you’re thinking, “SunButter in quinoa fried rice?!”

My answer: Yes, friends, yes!

The addition of sunflower seed butter adds creaminess and a hint of “nutty” flavor that is simply irresistible.

Not to mention plant-based protein and a hint of sea salt.

You’ll never want to make quinoa fried rice without it.

Let me show you how!

What You Need to Make SunButter Quinoa Fried Rice

Here’s what you need:

avocado oil
white onion
carrots
broccoli
coconut aminos
green onions
garlic
red bell pepper
red or green cabbage
cooked quinoa
chili garlic paste
lime
No-Sugar-Added SunButter

That’s it!

How to Prep for SunButter Quinoa Fried Rice

This recipe is on the higher end for ingredients quantity, so I highly recommend having everything ready to go in advance.

Wash, chop, and measure out the onion, broccoli, green onion, bell pepper, and cabbage.

Mince the garlic.

Have cooked and cooled quinoa on hand and ready to “fry”!

Measure out the chili garlic paste, No-Sugar-Added SunButter, and maple syrup for inclusion.

Slice the lime for squeezing.

How to Make SunButter Quinoa Fried Rice

You need a large skillet or wok for this recipe, because we’re making everything in one pan!

First, add the avocado oil in your skillet of choice over medium-high heat.

Once the skillet warm, add in the chopped onion, carrot, and broccoli and season everything with 1 tablespoon of coconut aminos.

Cook until the vegetables start to get tender and smell amazing.

Add More Vegetables & Quinoa

Next, add in the white and light parts of the green onions, bell pepper, and cabbage.

Add in the minced garlic now, too.

Cook the mixture for another 3 to 4 minutes and season with another tablespoon of coconut aminos.

The trick to this recipe is seasoning with coconut aminos as you go instead of adding all at once.

This ensures even distribution!

Add in the prepared cooked quinoa and the last spoonful of coconut aminos and stir well to combine, then heat for another 2 minutes.

The pan should be teeming with colors and quinoa!

Add the SunButter

Finally, add in the chili garlic paste, lime juice, and No-Sugar-Added SunButter and stir-fry until everything is well-combined and warmed throughout, or another 1 to 2 minutes.

I love this recipe because you don’t make a sauce in advance; you literally mix everything in as you go.

Depending on how fresh your SunButter jar is, the sunflower seed butter might be creamy or a stiffer.

Either one is fine!

Be sure to mix the SunButter Quinoa Fried Rice well to evenly distribute the SunButter throughout.

How to Serve SunButter Quinoa Fried Rice

Serve this SunButter Quinoa Fried Rice hot in bowls or on plates to share.

I love mine served with a drizzle of sriracha, green onion or chives, and sesame seeds.

If you’re looking for even more protein, try adding in baked tofu, tempeh, or legumes.

I really enjoy mine with oven-baked tofu.

Because this recipe makes multiple servings, it’s perfect for meal prep!

Store any leftovers in an airtight container in the refrigerator for 3 to 5 days.

Leftovers can be reheated in the microwave before serving.

Enjoy!

More Vegan Rice Bowls

I Want to Hear From You

If you make this SunButter Quinoa Fried Rice recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren