This Vegan Quinoa Fried Rice recipe is a deliciously healthy option for the entire family. Much like traditional fired rice, this recipe is full of savory flavor, tender mixed veggies, and a gluten-free quinoa base that makes this dish light, easy to whip together, and absolutely delicious! All vegan and gluten-free ingredients.
I'm so excited to share this recipe with you all. It's been one of my faves for a long time and while I've enjoyed takeout fried rice for years, I've recently started making my own, but without actual rice and I'm HOOKED.
This Vegan Quinoa Fried Rice is by far one that you have to try, especially since it's so easy to make, works as a great main dish or as a side dish, perfect for weeknights, guaranteed to be loved by the entire family (Yes, it's kid-approved), and uses all vegan and gluten-free ingredients.
Of course, if you're looking for something quick for lunch or dinner and need something a little more filling or complex in texture, then this Easy Spicy Veggie Quinoa Skillet is the perfect thing to give a try!
How to Make Vegan Quinoa Fried Rice
Start making this recipe by cooking the quinoa according to package instructions. I like adding vegetable stock for extra flavor instead of water---but it's totally up to you! And while the quinoa cooks at it’s last 5 minute, you can make the sautéed veggies on the stove in the skillet, adding the cooked quinoa in after.
Top Reasons Why You’ll Love This Vegan Quinoa Fried Rice!
Once you make and eat this Vegan Quinoa Fried Rice —– you’ll fall in absolute love. Haha. More importantly, here are also the reasons why you’ll love it the most:
It’s ALL Vegan + Plant-based + Gluten-free.
Super easy to make and quick
So many nutrients in one bowl.
Great for meal prepping and make aheads for the week!
Full of warm flavors, hints of spiciness + savoriness (The best reason!)
I can guarantee that it's better than takeout!
How to Make Vegan Quinoa Fried Rice
The best part about this dish is the crazy amount of flavor that you get from both the quinoa and the veggies. And this dish does not disappoint. I talk more about tips to making the best quinoa further below. You’ll need:
Vegetable stock. This gives the quinoa added flavor while cooking.
Grapeseed oil. This is a great light, healthy oil to use. You can also use Sesame oil, Extra Virgin Olive oil, etc.
Frozen Veggies. This is a convenient way to cook this, but you can include the veggies in their raw forms separately. You'll need carrots, green beans, peas, and corn.
Vegan soy sauce. I mention my favorite brand in the recipe itself. A great No-soy sauce with flavor like the traditional soy sauce.
Garlic. Fresh minced or grated garlic also works.
Green onions. Works to add great flavor.
Quinoa. Use as the original or multi-color version. Totally up to you!
Hate Cooking Quinoa in Fears of it Being Bland in Flavor?
OK, so I’ve heard so many people talk about not really being a huge fan of quinoa because it has no taste or the taste is so bland.
Honestly, the KEY is to build flavor for every component of your dish so that together, the flavor is EXPLODING, including with your quinoa.
MY SECRET? Veggie stock or chicken stock (for non-vegan/vegetarian options). Yup. Instead of using water, I just substitute with some sort of stock, adding salt or whatever based on necessity. Trust me, your quinoa will NEVER BE THE SAME after this delicious trick.
2-3cupsfrozen mixed vegetables(A mix of green beans, peas, carrots, and corn)
2green onions, chopped
3Tbspsvegan soy sauce(I love using Ocean's Halo No-Soy sauce)
1tablespoonGrapeseed oil(See Notes!)
1teaspoonminced fresh ginger root(You can also use ¼ teaspoon ground ginger, if desired)
1teaspoonred pepper flakes
TO COOK THE QUINOA:
Begin by adding the veggie stock and salt to a medium saucepan over medium-high heat until it begins to boil. Add in the quinoa, whisking continuously while boiling for 1-2 minutes. Reduce heat to bring to a simmer for 10-15 minutes, whisking every 3-4 minutes until fully cooked through, and water has dried, and the quinoa has thickened and appear "fluffy". Remove from heat.
TO MAKE FRIED RICE:
In a medium 10-inch skillet over medium-high heat, add Grapeseed oil until heated. Add in the minced garlic and ginger and sauté until fragrant, about 1-2 minutes. Add the frozen veggies and sauté until veggies have softened a bit, about 3-4 minutes. Season with salt, black pepper, red pepper flakes, and garlic powder, stirring until combined.
Add in the cooked quinoa, soy sauce, and chopped green onions, tossing until everything is combined, about 1-2 minutes. Remove from heat and serve immediately.
Enjoy as a main dish or as a side along with your favorite protein source or additional veggies.
Tips & Tricks
STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
GINGER: If you do not have actual ginger root, you can substitute for ¼ teaspoon ground ginger instead.
OIL: You can also substitute the Grapeseed oil with Extra Virgin Olive oil, Vegetable oil, Avocado oil, Sesame oil, etc.