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Overhead view of two bowls of Vegetarian Quinoa Fried Rice on a dark background with chopsticks on the side.
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5 from 13 votes

Vegetarian Quinoa Fried Rice (Easy and Healthy Recipe!)

This Vegetarian Quinoa Fried Rice recipe is a healthy spin on a takeout favorite. It makes a quick, easy, and protein-packed meal.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main, Side
Cuisine: American, Asian
Keyword: Fried Quinoa, Quinoa Fried Rice, Vegetarian Quinoa Fried Rice
Servings: 4 servings
Calories: 298calories
Author: Alia Kay

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 2 tablespoons sesame oil, divided
  • 2 large eggs, beaten
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 2 medium carrots, peeled and diced
  • 1/2 cup frozen peas
  • 2 tablespoons tamari (gluten-free soy sauce)
  • 2 teaspoons Sriracha
  • 2 green onions, thinly sliced

Instructions

  • Add the quinoa and water to a saucepan, then bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove the quinoa from the heat and let sit, covered, for 5 minutes.
  • Heat 1 tablespoon of sesame oil in a large skillet set over medium heat. Add the eggs and scramble constantly until cooked through. Transfer the eggs to a separate plate.
  • Heat the remaining tablespoon of sesame oil in the skillet. Add the onion, garlic, ginger, carrots, and peas and cook for 5 minutes until softened.
  • Add the cooked quinoa, tamari, and Sriracha. Stir-fry the mixture for a couple of minutes.
  • Add the eggs back to the pan and stir until combined. Sprinkle with green onions and serve.

Notes

Leftovers can be stored in the fridge for up to five days or in the freezer for up to three months.

Nutrition

Calories: 298calories | Carbohydrates: 37g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 619mg | Potassium: 498mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5422IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 3mg