30-Minute Quinoa “Fried Rice”

Delicious, everyone loved it. I used half white rice and half multi colored quinoa which gave it a nice texture. I also added sesame seeds

So good, I loved the sauce and will try this with rice too sometime. It’s a great stir fry sauce to have on hand, savory, spicy, sweet! I like that you can really add any veggies you want. I served it with general tso chicken and chili garlic cucumbers, it was as good as take out

I made this tonight with the following changes to the sauce: subbed soy sauce for coconut aminos, subbed 1 T (Vermont Maple Sriracha) Verde Hot Sauce and 1 T garlic paste for the 2 tsp chili garlic paste. For the rest, I made enough for three people using about 1 1/2 cups quinoa with red pepper, baby broccoli, onion, garlic, and oven roasted sweet potato coated with chili powder. It was dy-no-mite!

This was a nice easy meal to make on a weeknight, since I’d prepared the quinoa ahead of time (but even that takes only 15 minutes, which can be done while chopping the veggies). I used Bok Choy and an orange pepper as my veggies along with the green onion. I love how the toasted cashews add a good crunchy texture to the dish. I omitted one of the tablespoons of aminos during cooking, and didn’t have chili garlic sauce so I used sriracha, which I doubled (I like flavors!). I’ll return to this recipe for sure!

Have made this a few times and love it! That said, I noticed when I add aminos throughout the cooking process, it tends to gum up / burn in my wok by the time I get to the end, even on medium (I’m on a 30k BTU burner, FWIW). I found that I can’t add aminos / sauce until the very end and can only cook for a minute or so (if I want to keep cook times on everything else reasonable and not just lower the heat).

Delicious! And very filling too. We loved the sauce and the cashews are a very nice touch. Thanks for the recipe! This will become a regular in my house now :)

Oh this is so delicious! Definitely on a weekly rotation in our house from now on. It’s so versatile & you can add any extras you like, I added some frozen peas as well as some diced then fried organic tofu.

The only modifications I made is using the 4 TBS of Tamari in the sauce mixture. I was right in thinking that adding the further additional 3 TBS of Tamari would make it very salty. 4 TBS was just right.

I also added more sesame oil after turning the heat off, as heated sesame oil tends to lose its flavour.

I would say don’t skip the cashews as it makes the dish extra special!

Wow!
This is incredible! Made as written – perfection
(I used Big Tree Farms Organic coconut aminos wasn’t too salty)
Thanks for another great recipe!

Hi there,
I made this recipe a weekend ago and it turned out tooo salty…
The 4 tablespoons coconut aminos in the sauce and then the 3 tablespoons of coconut aminos in the dish itself was way too much. I even add extra cooked quinoa to try to balance it. I’m not sure if anyone had this problem. I like the dish a lot but very salty

I love this blog and have made countless wonderful meals from your recipes. However, I’m still a new cook and “3 cups cooked and cooled white quinoa*” was very confusing to me and I ended up making a mountain of quinoa that didn’t toast or cool properly (or even fit into my pan). Perhaps consider moving the clarification that it’s actually 1.5 cups to the ingredients list?

It’s obviously my fault but just wanted to point it out to prevent another newb from messing up their dinner date.

Thanks for this blog. We really do love it.

this wasn’t very well balanced in my opinion and stayed pretty mushy and not crisp :/ the lack of crispness could have been that I cooked it on too low of heat though because my pans can’t do high heat though so that may be on me. my main issue with this was the flavor combo though, too sweet and not enough umami even when I added more chili paste and tamari. just kind of underwhelming to me.

Amazing! So easy, so comforting! please follow the steps as it makes a huge difference on how the quinoa tastes like at the end – it kinda reminded me of paella. thank you again, mb!

Delicious recipe!!! I double the sauce and add more vegetables, I’ve made it with quinoa as well as rice. Both were amazing.

Love this recipe! We make it almost weekly at the house and it’s the dish my husband tells me to make for his meat-eating family to convert them to veggie goodness. Before I had chili garlic sauce I made my own which included fish sauce. Now that I have the chili garlic sauce in my cupboard I’ve found a little extra splash of fish sauce gives this dish an awesome extra zing.

Wow this was definitely a winner! I subbed PB for almond butter, soy sauce for coconut aminos, lemon juice for lime, and regular white onion for the green onion since I didn’t have any! So good. I did add some extra sesame oil, chili garlic oil, and garlic powder at the end as we love super flavors! I enjoyed making this :)

Thanks so much this recipe my 15 year old daughter is vegan and every recipe i make is a hit. Hooray for you!
Jess

Used a variety of fresh and frozen veggies, and used red pepper flakes instead of the chili sauce. Delicious! I love the almond butter in the sauce! You can taste it but it’s not overpowering.

Loved this recipe! My boyfriend and I were craving Chinese so I decided to attempt a healthier version. Very happy with the results!!

This is great! I’ve made it totally plant based, as written, and have also added eggs and chicken for the omnivore in the house. I recommend slightly increasing the amount of sauce, especially if you add extra ingredients, but this is great and a staple for me!

Omg! The almond butter sets the flavor off in this dish. Super easy to make and so delicious! Followed the recipe exactly including the cashews. I will definitely add this to the meal rotation.

Wonderful dish! Followed the recipe pretty closely, but added more vegetables. Next time will add eggs or tofu.

Just made this dish, DELISH! I added 2 eggs at the last minute to get a little extra protein. Raw cashews added a ton to the wonderful texture and bite. Thanks again Minimalist Baker for another great recipe! 🙏🏼

I am in love with this sauce! Amazing recipe, full of flavor and very easy to make! Thank you so much!

This was my first time making a “fried rice” recipe WFPBNO and I was totally blown away by the flavor. Cooking the veggies on a higher heat level with the lid on really perfected the flavor, and I also loved the sauce. It’s like you took all of my favorite condiments/liquid seasonings and whisked them together in the perfect proportion :)
Thanks so much for this recipe. I would appreciate it SO MUCH if you guys created a whole foods plant based no oil filter (or where the oil is easy not to use like this one). This would attract me to the site even moreso.

This recipe has opened up a whole new world of cooking inspiration for me… It was tweaked a little as i’m terrible at following recipes but it definitely got the thumbs up and a request for an encore… Thx!

Super easy recipe, not time consuming! And the good thing is you can add the veggies you feel like it and works the same! Tasty!

It did not get crispy due to the pan I used but it was really good and it’s definitely a repeat. Thank you!

This recipe was great! It took very little time to prep and cook; I just used boil-in-bag tricolor quinoa (for convenience sake) and I added some red bell pepper and I substituted low-sodium soy sauce for coconut aminos. Would probably add even more broccoli if I made it again, and I want to try the sauce with peanut butter instead of almond (just so see how it changes things), but I loved the cashews so much and I thought it had fantastic flavor. Thank you!

I love it! I can’t make anything without making a change. It becomes boring, like when you bake, so I added a red pepper to the mix.
I also subbed sriracha sauce for the Chile sauce and added garlic. If you like heat, Sprouts sells a great organic red sriracha sauce under their name.
I thank you for posting this recipe. I never would have thought to sub quinoa for rice. Its delicious and provides lots of protein.

OMG this is the most amazing recipe ever! I made 6 servings. I added 1 red and 1 orange bell bepper, and I used 4 carrots, as well as a whole head of broccoli. I didn’t have coconut aminos so I used what I had left of regular aminos, and the rest naturally brewed Kikkoman. I used garlic and dried chilli pepper, as per other recommendations. I didn’t have garlic chilli sauce. I used organic chunky peanut butter for the sauce, as I didn’t have any cashews. I definitely recommend adding extra veggies than what the recipe calls for. I am definitely making this again! My friend and I had this as a main, and it’s almost all gone!

I had no idea what to make for lunch today so I remembered this website and found this recipe! I substituted soy sauce, onions, and red pepper flakes and it was sooo good. The raw cashews were a standout. I will be making this again!

This is my favorite alternative fried rice recipe by far! I have a rice allergy and so cannot have even vegan fried rice, and it was one of my favorite meals before my allergy appeared. I used red instead of white quinoa which I soaked in water overnight with apple cider vinegar to improve the digestability of the quinoa (reduce antinutrients), which worked just fine. I also ran out of coconut aminos partway through, so I subbed a smaller quantity of soy sauce. I included raw cashews which really added a nice texture to it.

So amazing. I added asparagus, peas, and tofu to the dish because I had it on hand. The sauce was the perfect amount even with my extra veggies. I used half Tamari/half coconut aminos. Love how savory this was! Thanks again for another awesome and easy recipe!!

I love this recipe! I was looking to use some existential quinoa from the fridge and didn’t have everything to make it but it was very adaptable.
Instead of coconut aminos I used liquid aminos and added a tablespoon of coconut oil to the sauce and to the pan to stir fry the quinoa.
I used red onion instead of green, Brussels sprouts instead of broccoli, and garlic and red pepper flakes in place of the chili garlic sauce. Even with all that it is delicious!

This recipe is everything! So simple and seems almost too simple, but it’s amazing. The sauce is incredible. I’ve never had quinoa taste this decadent! (ps – my grocery store didn’t have green onions for some annoying reason, so I sautéed a diced white onion with the carrots and it was great. I’m sure it’s even better the way this recipe is written, though!)

So good! I’m working my way toward a vegan diet and this is the first “rice” dish that hasn’t had me miss the meat. Definitely re-doing this one. And sharing with friends and family. Thanks for your great recipes – they are helping me be so much healthier.

Part of my regular meal rotation! As long as you have the sauce, it’s really easy to customize this recipe to whatever veggies you have in the fridge. Getting the quinoa crispy at the end is a crucial step – don’t skip it! Also very yummy served with any of Dana’s delicious tofu recipes

So good and easy to make!

This was so yummy!! Also, Salud Super Food in PV was a spot my boyfriend and ate at several times on our trip, ABSOLUTELY recommend that place to anyone traveling there! As for this recipe, I did double the broccoli (should have added even more honesty,) threw in some chickpeas, and added a bit of ginger and garlic powder to the sauce. It was a tad on the sweet side for me, so maybe next time I’ll omit the maple syrup or do half coconut aminos half light soy sauce? Suggestions on that welcome! I think some additional veggies would be nice too.. the cabbage and baby corn mentioned in other comments sounds great. Definitely making this again though, and likely very soon! Tasty and comforting, thanks for this!

So delicious! Followed the recipe as is, and it is perfect! Topped it with some sesame seeds and more cashews.

I made this for lunches this week. SO GOOD! Healthy comfort food :)

Just made this for dinner and my husband and I both LOVED it!! We used Tamari and added raisins. Might even try pineapple next time. We’ll be adding this to our weekly rotation, thank you!!

I added red pepper to mine and it was fantastic! Very quick and easy and so many ways to modify with different vegetables. This will definitely be a staple for me.

Tasty Tasty! Great basic blueprint for fried quinoa – thank you! I used Carrots, Bok Choy, Tofu and TOTALLY switched up the sauce. I had just made a miso-carrot sauce before I looked at this recipe so I decided I would use that instead. It totally worked! My only problem was getting the quinoa crispy. It seemed like it the quinoa wanted squish into the pan instead of fry – so my result was more of a veggie stir-fry with warmed quinoa and sauce. Any tips on how to really get that golden fry on the quinoa (or rice) ?? Maybe I just need to crank the heat. I was also using a cast iron skillet. Cheers!

Hi Dana,
I made this for dinner last night, and we loved it! My husband said, that was a very tasty dinner in a very satisfied time! I have used many of your recipes over the past few years, and enjoy them. Keep up the good work and your enthusiasm!!

This was so easy to make and delicious

Ive made this several times and its always a huge hit! I like to add extra broccoli and the cashews as a topping so they dont get soggy the next day. Love thats so customizable too… I think tonight were going to try it with zuchinni and mushrooms. Nom :) x

I wasn’t 100% in love with this the first time I made it, but then I added about double the veggies and 1.5x the sauce and fell in love with it! I think its a great base recipe as written; my personal preference is just for more veggies and sauce because I wanted it to be more of a main than a side. I also added white onion I had leftover and that was great in it too!

Easy to make – a good one when you don’t feel like making a big effort but still want something tasty and healthy. I’ve been meaning to make this one for a while, and now I’m glad I did.

Just made this, it’s absolutely delicious, thanks for the recipe!! I used frozen, pre-cut vegetables to speed things along (baby corn, carrots, water chestnuts, broccoli), and it was the perfect weeknight dinner, I was finished in 15 minutes!! I’m just starting to transition to being vegan, and I’m so glad I found your blog! Keep up the great work!!

Made this tonight, didn’t have any nuts so I used red quinoa to make up some of the crunch and added some black sesame seeds on top. Made some of the crispy peanut tofu to go with it, using almond butter there too rather than peanut butter. So good!!!

I’m new to eating vegan and your blog has been super helpful for easy recipe ideas!! I made this tonight for me and my non-vegan husband and we both loved it! The sauce was amazing and it was super filling. Will definitely make again with more veggies and maybe some tofu!

I made this recipe last night, my partner does not like quinoa so I am looking at different recipes to find a few he likes. We are in transition to a plant-based lifestyle. He liked this recipe! I am so happy! This recipe was awesome, loved the sauce, the recipe is very easy to put together. I had cauliflower left over so I put that with the broccoli, also, next time I will add some black beans for added nutrients. But honestly, this recipe, as is, is amazing.
I mesured out the quinoa, I think it is important because I noticed in other recipes that when i put too much quinoa, it is dryer and less tasty because there is not enough sauce.
So thumbs up Minimalist Baker! I love your recipes! :) your recipes are so yummy, makes the transition easier.

I made this for dinner last night and it was delicious! I added chickpeas also for extra protein. Will have to experiment a little with the flavors in the sauce to balance it out more, but generally it’s a great quick weeknight dinner thaf will be cooked on repeat!

Delicioso!!! ?

I made this and it just didn’t work for me. The sauce had a combination of flavors that I wasn’t really used to. I just thought it tasted…weird? I used soy sauce instead of aminos and had to scale it down a lot because of the saltiness. But with the soy + nut butter + lime + maple, my taste buds didn’t know how to feel about it. The quinoa also didn’t crisp up in the pan, it just got stuck to the bottom. I did enjoy the combo of veggies, cashews, and quinoa together, but I think would’ve preferred it with maybe just some soy sauce on top. Overall, not really what I was expecting/wanting from this recipe, however a lot of it was probably just preference.

Was so easy & so flavorful! Definitely going in my weekly rotation. We didn’t have any limes on hand but it still was super tasty.

Made this tonight and loved it! We’re not vegan but vegan cooking is probably my fav to make and eat.

I think because we’re used to meat, a lot of vegan dishes leave us feeling very hungry after an hour or two. I really amped the cashews in this dish and I’m happy to report that I still feel very satisfied after 3 hours!

Made this for dinner tonight and it was amazing! So easy. I followed the recipe exactly except I used Tamari instead of aminos. I loved the cashews as well such a great addition. I topped it with some fried tofu! Thanks Dana!

This was easy and DELICIOUS!! So good in fact, that I would recommend doubling the sauce! Highly recommend!

I made this last night for dinner, and it was SO good! It’s so flavorful and I love the crunch added by the cashews. I made it with the Sticky Sesame Cauliflower recipe from Chocolate Covered Katie’s blog, so I left the broccoli out of the fried quinoa and added some peas instead. I absolutely will be making this again!

This was so excellent !! I added zucchini and took out the nuts and maple syurp (allergies) and it turned out fantastic! I used the red pepper flakes As the recommended substitute for the chili sauce. Will definitely make this again !

Did. Not. Disappoint. Mm!
Had to leave out anything spicy for the kiddo, but it was still amazing. Super filling.
Probably making it again tomorrow for my lunches this week b/c I’m now a liiiiiitle bit obsessed. (Recipe above just made enough for the 3 of us as a main.) Used the freezer/microwave quinoa and worked just fine (although I didn’t get the crispy quinoa you mentioned from the pan. Still great.) Love all the veggies in it. Only watch out: not to eat it so often I get sick of it. Ha.

I made this and added the tempeh and it was great! Definitely will be adding it to the rotation, and it seems like it would be easily customizeable with different veggies.

So delicious! I only have one cup of quinoa in kitchen today so I put that and a can of black beans in it to stir as well. Still a good taste!

Dana does it again! I just finished scarfing this down and felt I needed to write a review because it was SO good!! I made it just how the recipe is written but with extra cashews because why not? Thank you for always posting delicious recipes I can enjoy as a vegetarian and my meat-eating boyfriend can enjoy as well :-)

I just made this! It was absolutely delicious. I subbed tamari for coconut aminos and used a little less.
Great recipe- this just might need to become a weekly staple :D

I used soy sauce instead of coconut aminos, and reduced it by 2 1/2 tablespoons. I still found the end product too salty to be eaten along so I would probably use 2 tablespoons less next time! However, it is so flavorful and easy. It is now perfectly salty to be use as a lettuce-cup or taco filling. Definitely going to make it again!

I meant to make this just like it said but I used farro and I’m pretty sure I doubled the broccoli (a happy accident!). I wanted to use quinoa but realized I only had half a cup! Farro isn’t as nutritious as quinoa (right?) but it was darn tasty! Great recipe!

So good!! Made it with tofu & added cabbage + sesame seeds. Thanks for the recipe! :)

This was a delicious recipe! My family loved it. Thank you. I will be making again .

This is a great recipe that I can see us using as a staple especially during the CSA months when we need to throw a low of veggies together! I subbed the broccoli with snow peas and added kohlrabi and some garlic scapes because that’s what we had, as well as tamari for the coconut aminos. Scaled back on the spice so the 2.5 year old would eat it. I could see us adding tofu as well in the future. Delish!!

I did this yesterday!
I did some twerking, though, partially because I’m kinda unable to follow directions and also because I don’t like the charred taste that sometimes brocoli get when they get tossed into the wok. So, I steamed the carrots and brocoli before, and used soy sauce instead of coconut aminos.
It worked very well, thank you for the inspiration :)

Mmmm made this tonight and it was delish! Simple to make and super satisfying. xx

Loved this! Thanks!

I made this for my first dinner after a 28 day all raw fruit and veggie cleanse. It was unbelievable. I substituted, summer squash & zucchini cut into quarters…(I didn’t have carrots) and added a can of baby corn… the colors were all green and Yellow, but man the flavor is out of this WORLD!!! The sauce was the big kicker!!!! Thank you so much for this delicious recipe. 5 stars.

I made this twice yesterday! The first batch was eaten immediately by us 4, which left nothing for the 5th family member who would be home soon. I had extra quinoia so I made a double batch the second time. I ran out of green onions after using them in the sauce, so I sauted a red onion with the carrots instead, still yummy. I did add an extra tablespoon of peanutbutter to the sauce. I thought the dish was very homey, felt like eating Sunday dinner’s growing up… just felt good in your mouth. I found my coco aminos at Costco, and my girlfriend got hers at Trader Joe’s. Its a little sweeter than soy sauce with simpler ingredients, and no wheat. Also, chili garlic sauce is the bomb!

Super delicious! I threw some red cabbage in there, too. And some extra spice, because I like things spicy. I think in the future I might chop up a clove of garlic as well, as I think it could add a little flavor to it. But overall, we loved it! Quick and filling dinner.

I will be making this for dinner tonight! Looks delicious and hearty on these old nights. Another recipe of yours to add to my collection! Who said vegan cooking was boring and bland? ??