This quinoa fried rice is a fifteen minute meal that everyone in your home will love! It's vegan, gluten-free friendly, flavorful, filling, and delicious! Even meat-eaters love it!
Quinoa Veggie Fried Rice Ingredients
- Quinoa: Quinoa is a gluten-free and plant-based carbohydrate that is fiber and protein-packed! We use cooked quinoa in this recipe.
- Chickpeas: We use chickpeas (also called Garbanzo beans) in this quinoa fried rice recipe
- Olive Oil or Avocado Oil: You will need olive oil or avocado oil to make this quinoa fried rice recipe
- Onion: You will need a white or yellow onion
- Garlic: You may use minced garlic or freshly finely chopped garlic
- Broccoli: Chop your broccoli into bite sized pieces before adding to the fried rice
- Bell Peppers: Any color of bell pepper will work in this recipe
- Carrot: You may use shredded or chopped carrots as long as the pieces are bite-sized.
- Salt and Pepper: Season your veggie fried rice to taste using salt and pepper. You won't need much because the teriyaki sauce provides a delicious flavor!
Simple Teriyaki Sauce Ingredients
- Soy Sauce: Use low sodium soy sauce or coconut aminos. Coconut aminos are a gluten-free alternative to soy sauce that is naturally lower in sodium.
- Olive or Avocado Oil
- Sesame Oil: The sesame oil provides a nutty and delicious flavor to this quinoa fried rice recipe.
- Maple Syrup: Provides that hint of sweetness typically found in teriyaki sauces.
How To Make Quinoa Fried Rice
Begin by cooking your quinoa as instructed on the packaging. Set aside.
Prep the teriyaki sauce by mixing the soy sauce or coconut aminos, olive oil, sesame oil, and maple syrup together. Set aside.
Bring a skillet with olive oil to medium heat. Cook the onions and garlic until fragrant. Add the chickpeas and cook. Finally, add the veggies. Once the veggies are tender, add the cooked quinoa and the teriyaki sauce. Cook, stirring, until crisp and golden.
Frequently Asked Questions
Quinoa is technically not a grain, it's a seed! But, when cooked, it looks and tastes very much like a grain and is a great substitute for rice in many recipes.
Health is subjective! But, quinoa is more nutrient dense and contains more fiber and protein than rice. Many find that quinoa keeps them full longer.
The key to cooking fluffy quinoa is to make sure that all of the water is absorbed by the quinoa after simmering. Another trick is to add a teaspoon of olive oil or avocado oil to the pot to keep the quinoa from clumping.
1. Bring your quinoa, oil, and water to a boil (use measurements instructed on packaging). Cover the pot and reduce the heat to low.
2. Let the quinoa simmer for about 15 minutes and then remove the pot from the heat.
3. Leave the pot of quinoa covered until all of the water is absorbed. Then, use a fork to fluff the quinoa before serving.
Other Healthy Vegan Dinner Ideas
- Creamy Coconut Curry
- 12 Minute Easy Fajita Peppers
- Creamy Coconut Curry Casserole
- Cheesy Mexican Black Bean Casserole
- Easy Teriyaki Tofu for Two
Quinoa Fried Rice with Simple Teriyaki Sauce
Ingredients
Quinoa Fried Rice
- 2 cups cooked quinoa
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil or avocado oil
- ⅓ cup diced yellow or white onion
- 1 tablespoon finely chopped garlic or minced garlic
- 1 ½ cup broccoli chopped into bite sized pieces
- ½ cup diced bell peppers
- ½ cup shredded or chopped carrots
- salt and pepper to taste
Simple Teriyaki Sauce
- ½ cup coconut aminos or low sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon olive or avocado oil
- 2 tablespoon maple syrup
Instructions
Quinoa Fried Rice with Teriyaki Sauce
- Begin by preparing the quinoa as instructed on the packing. To make the homemade teriyaki sauce: whisk together the avocado or olive oil, sesame oil, coconut aminos, and maple syrup to make the teriyaki sauce. Set aside.
- On the stovetop, bring a medium skillet with olive oil to medium heat. Once the oil is warmed, add onion and garlic and cook for 2 minutes until fragrant. Add the chickpeas and cook, stirring, for 5 minutes. Add the broccoli, bell peppers, and carrots. Cook for another 5-7 minutes until the veggies are tender and the chickpeas are golden.
- Once the veggies are tender, add the quinoa and teriyaki sauce. Fry in the pan, stirring, for another 5-7 minutes until the chickpeas are browned and the quinoa is crisp. Serve immediately!
Lakita Giangregorio says
It's great! Thanks