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To make veggie loaded quinoa fried rice, gather these key ingredients: - 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 2 tablespoons olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1 cup carrots, diced - 1 cup bell peppers (any color), diced - 1 cup snap peas, trimmed and halved - 1 cup corn, fresh or frozen - 2 tablespoons soy sauce or tamari - 1 tablespoon sesame oil - Salt and pepper to taste These ingredients blend together to create a delicious and colorful dish. The quinoa serves as a healthy base, while the veggies add crunch and vibrant flavor. For an extra touch, consider these optional garnishes: - 2 green onions, chopped - Sesame seeds (for garnish, optional) Adding green onions gives the dish a fresh taste. Sesame seeds add a bit of crunch and a nutty flavor. To cook this dish, you will need some basic kitchen supplies: - Medium saucepan for quinoa - Large skillet or wok for sautéing - A fork for fluffing quinoa Having these tools will make the cooking process easier. Make sure your skillet is large enough to hold all the veggies and quinoa. Enjoy the process of making this healthy and tasty meal! {{ingredient_image_1}} To start, rinse 1 cup of quinoa. This helps remove any bitter taste. Next, add the rinsed quinoa to a medium saucepan. Pour in 2 cups of vegetable broth or water. Bring this to a boil over high heat. Once boiling, lower the heat and cover the pan. Let it simmer for 15 minutes. After this time, all liquid should be absorbed. Fluff the quinoa with a fork and set it aside. This fluffy quinoa will be the base of your dish. In a large skillet or wok, heat 2 tablespoons of olive oil over medium-high heat. Add 1 small diced onion to the pan. Sauté for 2-3 minutes until it turns translucent. Then, add 2 cloves of minced garlic. Sauté for another 30 seconds until you smell the garlic. Now, stir in 1 cup of diced carrots and 1 cup of diced bell peppers. Cook these for about 5 minutes until they soften. Next, add 1 cup of trimmed and halved snap peas and 1 cup of corn. Sauté everything for another 3-4 minutes. All the veggies should be tender but still crisp. Once the veggies are ready, push them to one side of the skillet. On the other side, add the cooked quinoa. Drizzle 2 tablespoons of soy sauce and 1 tablespoon of sesame oil over the quinoa. Mix everything together well. Make sure the sauce coats the quinoa and vegetables evenly. Cook for an additional 2 minutes to heat everything through. Taste your fried rice and season with salt and pepper as needed. Finally, remove it from the heat. Garnish with chopped green onions and optional sesame seeds. Serve in bowls with lime wedges for a fresh touch. To get the best texture in your Veggie Loaded Quinoa Fried Rice, rinse the quinoa well. This step removes the bitter coating called saponin. When you cook it, use vegetable broth for added flavor. This gives the quinoa a richer taste. Fluff the quinoa after cooking to keep it light and airy. In your skillet, heat the olive oil before adding the onions. This helps them cook evenly. Sauté them until they turn translucent. This step adds sweetness to your dish. Next, add garlic for a fragrant taste. Don’t cook garlic for too long. It can burn quickly and taste bitter. When adding vegetables, cut them to similar sizes. This ensures they cook evenly. Carrots and bell peppers should be tender but still crisp. Snap peas and corn should remain bright and fresh. Mix everything well with the quinoa at the end to combine flavors. One common mistake is overcooking the quinoa. It should be fluffy, not mushy. Make sure to measure your liquid correctly. Too much can lead to soggy quinoa. Also, don't skip the soy sauce and sesame oil. They add depth to the flavors. Another mistake is adding all the ingredients at once. Sauté the onions and garlic first. Then, add vegetables in stages. This helps each vegetable retain its crunch. Lastly, taste your dish before serving. Adjust with salt and pepper as needed. For making this dish, a large skillet or wok works best. A non-stick surface prevents sticking and burning. If you have a rice cooker, use it for the quinoa. It cooks evenly and makes the process easier. A good knife is key for chopping veggies. A cutting board helps keep your kitchen clean. For mixing, use a spatula that won’t scratch your skillet. Have bowls ready for serving; it makes for a nice presentation. Enjoy your cooking! Pro Tips Rinse the Quinoa: Rinsing quinoa before cooking removes its natural coating, called saponin, which can impart a bitter taste. This step ensures a more pleasant flavor in your dish. Vegetable Variety: Feel free to experiment with different vegetables based on what you have on hand. Broccoli, zucchini, or mushrooms can be great additions for more flavor and nutrients. Heat Control: When sautéing the veggies, ensure your skillet is hot enough to achieve a nice sear without overcooking. This helps maintain their vibrant color and crisp texture. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water to restore moisture. {{image_2}} You can boost the protein in your quinoa fried rice easily. Try adding cooked chicken, shrimp, or tofu. They all mix well with the veggies and quinoa. Just make sure to cook them separately first. Then, add them to the skillet when you combine the quinoa and veggies. For a plant-based twist, use chickpeas or edamame for protein. They add great texture and flavor too. Feel free to switch up the vegetables based on what you have. Zucchini, broccoli, or spinach work nicely in this dish. You can also use frozen veggies if fresh ones are not available. Just remember to adjust the cooking time slightly. Frozen vegetables might need a bit longer to heat through. You can even toss in some leafy greens at the end for added nutrition. This recipe is very flexible for different diets. If you're gluten-free, use tamari instead of soy sauce. You can also make it vegan by skipping any animal protein and using plant-based oils. For lower carb options, try cauliflower rice instead of quinoa. It cooks quickly and blends well with the flavors. Don’t hesitate to make it your own! To store leftovers, let the quinoa fried rice cool down first. Use an airtight container. This keeps the dish fresh longer. Place the container in the fridge. The quinoa fried rice stays good for 3 to 5 days. When you want to reheat, use a microwave or a skillet. For the microwave, place the rice in a bowl. Add a splash of water to keep it moist. Heat for 1 to 2 minutes, stirring halfway. In a skillet, add a little oil and heat on medium. Stir the rice until hot. You can freeze this dish for up to 3 months. Use a freezer-safe container or a zip-top bag. Make sure to remove as much air as possible. When ready to eat, thaw in the fridge overnight. Reheat as mentioned before. Enjoy your meal without waste! Yes, you can use brown rice. It has a different texture and flavor. Cooking time will change. Brown rice takes about 40-50 minutes to cook. Be sure to add extra water if needed. To make this recipe vegan, use vegetable broth instead of chicken broth. Choose soy sauce or tamari, as both are plant-based. All the veggies are already vegan-friendly. You can add many vegetables to this dish. Try zucchini, broccoli, or mushrooms for more flavor. Spinach or kale can add extra nutrients. Feel free to mix in what you love. To adjust the spiciness, add more or less soy sauce. You can also add red pepper flakes for heat. For less spice, skip the sesame oil or use less garlic. Yes, you can make this ahead. Cook the quinoa and veggies, then store them separately. Combine them just before serving. This keeps everything fresh and tasty. This blog post covered how to make veggie-loaded quinoa fried rice. We explored key ingredients, cooking steps, tips for better texture and flavor, and different variations. You learned about storing leftovers and answers to common questions. Enjoy experimenting with your meal and making it your own. This simple dish is not just tasty. It’s also flexible and healthy, fitting many diets. Use this recipe to spark your kitchen creativity.

Veggie Loaded Quinoa Fried Rice

A healthy and colorful quinoa fried rice packed with vegetables and flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Vegetarian
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, diced
  • 1 cup bell peppers, diced
  • 1 cup snap peas, trimmed and halved
  • 1 cup corn, fresh or frozen
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon sesame oil
  • 2 green onions chopped (for garnish)
  • Salt and pepper to taste
  • Sesame seeds (for garnish, optional)

Instructions
 

  • In a medium saucepan, combine the rinsed quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until all liquid is absorbed. Fluff quinoa with a fork and set aside.
  • In a large skillet or wok, heat olive oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent.
  • Add the minced garlic and sauté for an additional 30 seconds until fragrant.
  • Stir in the diced carrots and bell peppers. Cook for about 5 minutes until they start to soften.
  • Add the snap peas and corn to the skillet, and sauté for another 3-4 minutes until all vegetables are tender-crisp.
  • Push the veggies to one side of the skillet and add the cooked quinoa to the other side.
  • Drizzle soy sauce and sesame oil over the quinoa and mix everything together, ensuring the sauce evenly coats the quinoa and vegetables. Cook for an additional 2 minutes to heat through.
  • Taste and season with salt and pepper as needed.
  • Remove from heat and garnish with chopped green onions and sesame seeds if desired.

Notes

Serve in bowls garnished with green onions and sesame seeds. Lime wedges add a nice touch.
Keyword fried rice, healthy, quinoa, vegetables