Description
Vegan quinoa fried “rice” with vegetables and a spoonful of SunButter. This hearty plant-based meal is a great way to use leftover quinoa!
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
For Serving
- green onion or chives
- sriracha
- sesame seeds
Instructions
- Add the avocado oil to a large skillet over medium-high heat. Once the oil is warm, add in the onion, carrot, and broccoli and season the pan with 1 tablespoon of coconut aminos. Cook until the vegetables are fragrant and just fork tender.
- To the pan, add in the white and light parts of the green onions, along with the bell pepper, cabbage, and minced garlic. Cook for another 3 to 4 minutes, stirring frequently, and season with another tablespoon of coconut aminos.
- Add in the cooked quinoa and the last tablespoon of coconut aminos and stir well to combine. Cook the for another 2 minutes.
- Add in the chili garlic paste, fresh squeezed lime, and No-Sugar-Added SunButter, and stir-fry until the contents are well-combined and warmed throughout, or another 1 to 2 minutes.
- Serve the fried rice warm with optional toppings. I love green onion or chives, sriracha, and sesame seeds.
- Store any leftovers in an airtight container in the refrigerator for up to one week and reheat in the microwave or on the stovetop before serving.
Notes
Recipe time doesn’t include time to prepare the cooked quinoa!
Recipe inspired by Minimalist Baker
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free