Vegetable Quinoa Fried “Rice” with Edamame

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

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.

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.

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.

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.

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.

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

Print

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!