Vegan Quinoa Fried Rice

5 from 3 votes

This Vegan Quinoa Fried Rice is the epitome of a delicious, simple weeknight meal that comes jam-packed with loads of umami flavor and gluten-free goodness!

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Side Dish

Keyword: dairy-free, dinner, easy, fried rice, gluten-free, lunch, quinoa, savory, skillet, vegan, veggies, weeknight meals

Servings: servings

Calories: 431kcal

Author: Shanika

Ingredients

2 cups quinoa, original or multi-color
4 cups organic vegetable stock
3 garlic cloves, minced
2-3 cups frozen mixed vegetables (A mix of green beans, peas, carrots, and corn)
2 green onions, chopped
3 Tbsps vegan soy sauce (I love using Ocean's Halo No-Soy sauce)
1 tablespoon Grapeseed oil (See Notes!)
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon minced fresh ginger root (You can also use ¼ teaspoon ground ginger, if desired)
1 teaspoon red pepper flakes
½ teaspoon garlic powder

US Customary - Metric

Instructions

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.
Bon Appetit!

Notes

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.

Nutrition