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Today’s Quinoa Fried Rice recipe is brought to you by… a happy accident! This is one of those recipes that came to me as I was throwing together leftovers in the fridge. When I’m in a hangry rush, something I love to do is throw whatever veggies I have in the fridge into a pan and sauté with seasonings galore. One night this week, I decided to throw some quinoa into the mix for a little extra protein and more substance, and by chance, the veggies I used were all typical “fried rice” veggies.
I had a moment where I thought to myself–why haven’t I made a quinoa fried rice before? Well, realistically… because I do love rice, and never needed an alternative. With that said, I know many people have sensitivities to rice or prefer not to eat it, so this is a great alternative to make a rice-free fried rice.
Side note: this is also a great way to get rid of any leftover quinoa you have in the fridge before it goes bad!
We’re also keeping this recipe gluten-free, and instead of soy sauce, which is what is traditionally used, we’re using a wheat-free alternative. This recipe is also oil free, so it’s technically an un-fried rice, but you can always sauté everything with a little bit of oil of choice if desired. Either way, I can guarantee that this recipe will be far healthier than your average takeout fried rice. Also, if you miss Chinese takeout, try my better-than-your-takeout noodle recipe!
If you’re missing any of the veggies I used, or prefer to season your quinoa fried rice differently, feel free to switch it up. I say this all the time, but when swapping out an ingredient or making substitutions to “health-ify” a recipe, it’s always a good idea to use the same seasonings you normally would.
I kept the ingredients basic because fried rice is seasoned a little differently depending what country you’re enjoying it in. For example, in Thailand, it’s a little sweet, and usually made with fish sauce. In Japan, it’s a little sweeter and within the different regions in China, the flavours vary wildly. Some regions pack the spice in heavy, while some don’t even add soy sauce and rely on simply garlic for flavour. Coming from a mixed Asian background, I couldn’t pick just one style of fried rice, so this is just a simple, classic fried rice and you can add additional seasonings if you’d like! 🙂
Quinoa Fried "Rice" (vegan, gluten-free, oil free)
- 1-2 cups cooked quinoa
- 3/4 cups carrots very finely diced
- 3/4 cups broccoli florets chopped
- 1/2 cup corn frozen or fresh
- 2-3 tbsp tamari liquid aminos, coconut aminos or other gluten-free soy sauce alternative
- 2 cloves garlic minced
- pepper to taste
- sesame seeds for garnish
- spring onion for garnish
- In a large pan or skillet on medium high heat, pan-fry garlic until fragrant (about 1-2 minutes).
- Add veggies, and continue to cook until veggies are bright in colour and slightly tender, about 3-5 more minutes.
- Next, add cooked quinoa, and break up any clumps with a spatula.
- Add tamari, and stir to cook until well incorporated. Taste, and add additional tamari and pepper as needed.
Nutrition information is automatically calculated, so should only be used as an approximation.
Love & quinoa,