Vegetable Quinoa Fried “Rice” with Edamame

Easy vegan fried “rice” made with quinoa for a fresh variation! 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.

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.

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.

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.

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.

If you make a plate of Vegetable Quinoa Fried “Rice” with Edamame, let me know! I’d love to hear how you enjoyed yours- side or main meal?

Come say hi on Instagram and use #floraandvino.

For more great recipes with quinoa, check out Rainbow Roasted Carrots with Toasted Quinoa, Roasted Butternut Squash Quinoa Risotto, and Quinoa Stuffed Eggplant.

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XO Lauren

Vegetable Quinoa Fried “Rice”

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★★★★★

5 from 1 reviews

• Author: Flora & Vino
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 30 mins
• Yield: 3-4 servings

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Description

Easy vegan fried “rice” made with quinoa for a fresh variation! Packed with fresh vegetables and edamame protein for a complete meal or side.

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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

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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 avocado oil in a large sauté pan over medium high heat.
3. Add the onion and carrot and cook for ~2-3 minutes, until vibrant and tender crisp.
4. Add white and light green parts of green onions, garlic powder, and ginger and cook for another
5. minutes until the pan is fragrant.
6. Add in 2 cups of cooked quinoa and tamari stir-fry for about 2 minutes.
7. 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.
8. Top with additional green onion and serve immediately. Store leftovers in the fridge for 3-5 days and reheat before serving.

• Category: Entree, Side
• Cuisine: Vegan, Gluten-Free

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!