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You are here: Home / The Main Meal / Vegetable Quinoa Fried “Rice” with Edamame

Vegetable Quinoa Fried “Rice” with Edamame

By Flora & Vino 5 Comments

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Vegetable Quinoa Fried “Rice” with Edamame packed with fresh vegetables and edamame protein for a complete meal or side.

Vegetable Quinoa Fried "Rice" with Edamame by Flora & Vino served on plate with chopsticks

How was your week?

I’m writing like it’s already over because it feels impossible for one more thing to go down.

For example, we had our dishwasher serviced today after a week of crackling dishwasher cycles.

The service guy crawled out from under the washer with handfuls of almond pieces from the dishwasher drain, looking perfectly polished and white.

I tried to explain to him that I was a food blogger, you see, and it’s really hard to get all of the dishes to come clean.

He just laughed and shook his head and continued picking almonds.

Needless to say, none of the dishes are clean right now at the house, so takeout sounds like a pretty good idea.

Except that this Vegetable Quinoa Fried “Rice” with Edamame sounds better.

You just need cooked quinoa, your favorite veggies, and…preferably a working dishwasher.

Let’s stir-fry.

Bob's Red Mill Quinoa

What You Need to Make Vegetable Quinoa Fried “Rice”

Whenever we ordered Chinese at home, my mom and dad got an order of fried rice that we passed around the table to share.

I think it was usually chicken, but even in my younger years I was all about the veggies.

Going through the mound of browned rice on my plate, I rejoiced at every small green peas and carrot.

If a snow pea pod or broccoli floret popped up– I felt downright #blessed.

What I really wanted was a hearty vegetable fried rice.

Don’t they always say to be the thing or person you needed growing up?

Well, today, I’m being the recipe I needed growing up.

Vegetable Quinoa Fried "Rice" ingredients

Bob’s Red Mill Organic Tri-Color Quinoa

Are you a quinoa person or a rice person?

While I include both in my diet, if pressed, I’d definitely choose quinoa.

I used Bob’s Red Mill Organic Tri-Color Quinoa as the hearty base to this recipe.

This pretty blend is a mix of organic white, black and red quinoa, with a nutty flavor and a fluffy texture.

This ancient grain provides fiber and serves as a complete protein to your plant-based diet!

P.S. If you’re absolutely a rice person, don’t fret, you can swap out rice in this recipe for the same great taste.

cooking quinoa in pot with wooden spoon

Swaps and Substitutions

In this recipe, I used carrots, peas, and onion for veggies to keep things classic and colorful.

For more variations, try adding in broccoli, snap peas, or cabbage, ensuring that you chop them finely for quick-cooking.

I added in steamed edamame, too, to add to the quinoa protein for even more fuel.

You’re going to love edamame here because it adds to the hearty vegetable texture and the colorful presentation.

I want to use the ‘mame more in my recipes this year, because as far as soy goes, it’s pretty rad.

It’s also a great unprocessed source of protein, antioxidants, and fiber.

Vegetable Quinoa Fried "Rice" with Edamame in cast iron pan

How to Serve Vegetable Quinoa Fried “Rice” 

Enjoy this Vegetable Quinoa Fried “Rice” with Edamame anytime you’ve got a craving for some healthy Chinese food without the takeout carton.

It’s hearty enough to serve as the main meal, but light enough to be a side to your main course.

If you’re looking for even more protein, try adding crumbled tempeh or scrambled tofu to the mix.

I like mine served with lots of green onion and a splash of sriracha for heat.

Vegetable Quinoa Fried "Rice" with Edamame by Flora & Vino served on plate with chopsticks

More Vegan Rice Bowls

  • Cauliflower Rice Veggie Burger Bowl

  • Turmeric Cauliflower Rice Bowls With “Eggy” Tofu 

  • Sweet Potato & Forbidden Rice Power Bowls

  • Broccoli Lime Rice & Black Bean Burrito Bowls

  • Lentil & Winter Squash Cauliflower Rice Power Bowl

  • Rainbow Rice Noodle Bowls With Miso Tahini Dressing

  • Cauliflower Rice Tabbouleh Bowls 

  • SunButter Quinoa Fried Rice

  • Forbidden Fried Rice

I Want to Hear From You

If you make this Vegetable Quinoa Fried “Rice” with Edamame 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

Vegetable Quinoa Fried "Rice" with Edamame by Flora & Vino served on plate with chopsticks

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Vegetable Quinoa Fried “Rice”


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  • Author: Flora & Vino
  • Total Time: 30 mins
  • Yield: 3-4 servings
  • Diet: Vegan
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Description

Vegetable Quinoa Fried “Rice” with Edamame packed with fresh vegetables and edamame protein for a complete meal or side.


Ingredients

  • 1 TBSP Tamari lite
  • 2 tsp avocado oil
  • 1⁄4 white onion, chopped
  • 3 carrots, peeled and finely diced
  • 3 green onions, chopped (white and green parts)
  • 1/4 tsp garlic powder
  • 1/4 tsp powdered ginger
  • 2 cups Bob’s Red Mill organic tri-color quinoa, cooked
  • 1⁄2 cup frozen peas, thawed
  • 1 cup edamame, steamed
  • Himalayan sea salt
  • black pepper

Instructions

  1. If you haven’t already done so, cook your quinoa according to package instructions and set aside. Steam the peas and edamame on the stove top and set aside.
  2. Heat the avocado oil in a large sauté pan over medium high heat.
  3. Add the onion and carrot and cook for ~2-3 minutes, until they’re vibrant and tender crisp.
  4. Add the white and light green parts of green onions, garlic powder, and ginger and cook for anothe ~5 minutes until the pan is fragrant.
  5. Add in 2 cups of cooked quinoa and Tamari and stir-fry everything for about 2 minutes.
  6. Finally, add in the peas and edamame. Toss everything together until the peas and edamame are warmed throughout. Taste and season with additional Himalayan sea salt and black pepper, if desired.
  7. Top with additional green onion and serve immediately. Store leftovers in the refrigerator for 3-5 days and reheat before serving.
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Category: Entree, Side
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Filed Under: All Food Recipes, Gluten-Free, Grain-Free, The Main Meal

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Reader Interactions

Comments

  1. Caroline

    August 6, 2019 at 7:54 am

    This recipe was wonderful! Easy to make and everyone in my family enjoyed it. I wanted “fancy rice” to go with my curry last night so I paired this recipe with your vegan curry recipe and they complimented each other very well!

    Reply
    • Flora & Vino

      August 9, 2019 at 10:36 pm

      Hi Caroline!

      I love that you paired this with the curry! Sounds like a match made in heaven! 🙂 Can’t wait to see what you try next!

      XOXO Lauren

      Reply
  2. Miriam

    April 6, 2020 at 6:55 am

    Can it be made oil free?

    Reply
    • Flora & Vino

      April 8, 2020 at 8:29 am

      Hi Miriam,

      Yes, you can sub vegetable broth instead of oil. Make sure you keep adding veggie broth periodically to ensure the pan doesn’t dry out.

      XOXO Lauren

      Reply
    • Miriam

      April 10, 2020 at 9:38 am

      Thank you!

      Reply

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You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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