30-Minute Quinoa “Fried Rice”

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serving platter of vegan quinoa fried rice

When visiting Mexico recently, we found a little gem in the heart of Puerto Vallarta called Salud Super Food. They had tons of delicious smoothies, perfect oats, and bowls. Their Mediterranean quinoa bowl struck my eye one day, and I’m so glad I gave it a try. The veggies were perfectly seasoned and saucy, and I managed to get my daily serving of greens in one bowl!

But my biggest takeaway? They’d gotten the quinoa perfectly crispy, almost like it’d been cooked and then stir-fried to get that crispy golden crunch.

‘Ding, ding, ding!’ A light bulb went off in my head for “quinoa fried rice” and one of the first things I did when I got home was get in the kitchen and test this recipe.

Good news! It totally worked. Let me show you how easy it is!

Ingredients for vegan quinoa fried rice on a cutting board

Origin of Fried Rice

The exact origin of fried rice is unknown, but it’s earliest mention is believed to be in a book about Chinese cuisine from the Sui Dynasty (569-618). The story is that Emperor Yang Guang tasted the dish in Yangzhou and loved it so much that it became an imperial dish.

The standard recipe for Yangzhou fried rice includes rice, eggs, meat, fish, mushrooms, bamboo shoots, and peas. You can find a traditional (not vegan) recipe here.

Our plant-based version strays from traditional in terms of ingredients, but is similarly colorful and cooks the quinoa twice for a “fried” effect.

How to Make Quinoa “Fried Rice”

This dish requires just 10 ingredients and less than 30 minutes to prepare when your quinoa is prepared ahead of time. If you’re like us, you have leftover quinoa in the fridge most days.

Chopped vegetables get sautéed while you mix up a delicious almond butter-based sauce with coconut aminos for depth of flavor, lime juice, and maple syrup. Dried chilies or chili garlic sauce add a bit of heat, while chopped green onion adds freshness and a pop of color.

spicy-sweet sauce for vegan quinoa fried rice in mixing bowl

Once your veggies are tender, simply add your quinoa and sauce and stir-fry until the quinoa is nice and crispy!

hot skillet with vegan quinoa fried rice

We hope you LOVE this dish!

Quick + easy
& Super delicious

This would make the perfect weeknight meal – or one to make ahead of time and enjoy as leftovers. For a little more crunch and staying power, we added some cashews. But you could also add something like Marinated Peanut Tempeh or Crispy Peanut Tofu!

If you’re into this dish, be sure to check out our Vegan Fried Rice, 30-Minute Cauliflower Rice Stir-Fry, Almond Butter Tofu Stir-Fry, or General Tso’s Tofu Stir-Fry!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up serving plate of vegan quinoa fried rice

30-Minute Quinoa “Fried Rice”

Delicious, hearty quinoa "fried rice" stir-fry with broccoli, carrot, and a sweet-and-spicy sauce! Ready in less than 30 minutes, big flavor, and incredibly satisfying!
Author Minimalist Baker
Plate of Vegan Quinoa Fried Rice
4.85 from 95 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4
Course Entrée, Side
Cuisine Chinese-Inspired, Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days



  • 3 cups cooked and cooled white quinoa*



  • 1 Tbsp sesame oil (or sub water)
  • 1 cup finely chopped carrots
  • 3 Tbsp coconut aminos (DIVIDED)
  • 1 cup chopped green onion (save green tops for garnish)
  • 1 ½ cups chopped broccoli
  • 1/2 cup roasted cashews (optional // or sub raw cashews)


  • If you haven’t prepared quinoa yet (*prep/cook time does not include making quinoa), do so first by adding rinsed quinoa to a large saucepan and toasting over medium heat for 2 minutes. Add water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool. Once completely cooled, cover. Will keep in the refrigerator up to 1 week or in the freezer up to 1 month.
  • In the meantime, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, lime for acidity, maple syrup for sweetness, almond butter for nuttiness, or coconut aminos for saltiness and depth of flavor. Set aside.
  • Heat a large skillet (or wok) over medium-high heat. Once hot, add sesame oil (or water), carrots, and one third of the coconut aminos. Cover and cook for 3-4 minutes, stirring occasionally. Carrots take the longest to cook through, so they need a little time on their own.
  • Next, add chopped green onion, broccoli, and cashews (optional), along with another one third of the coconut aminos. Stir, cover, and cook for 2 minutes or until broccoli appears slightly browned.
  • Add cooked quinoa and the remaining one third of the coconut aminos. Stir to coat and cook for 1 minute. Then add sauce and stir.
  • Cook for another 4-5 minutes, stirring occasionally. You want the quinoa to have a chance to sit at the bottom of your pan and get crispy.
  • Serve as is, or garnish with additional cashews, lime wedges, and chopped green onion. Best when fresh. Leftovers keep covered in the refrigerator up to 4 days or in the freezer up to 1 month. Reheat on the stovetop until hot.



*Prep time does not include cooking quinoa.
*3 cups cooked quinoa is equivalent to ~1 ½ cups (276 g) dry quinoa.
*In place of the chili garlic sauce, you can also sub 1/2 tsp red pepper flakes or 1-2 hot chilies (per 2 tsp chili garlic sauce).
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 299 Carbohydrates: 47.6 g Protein: 8.5 g Fat: 8.6 g Saturated Fat: 1.1 g Polyunsaturated Fat: 3.56 g Monounsaturated Fat: 3.38 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 581 mg Potassium: 559 mg Fiber: 6.7 g Sugar: 13.6 g Vitamin A: 7665 IU Vitamin C: 39 mg Calcium: 84.42 mg Iron: 2.7 mg

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  1. Emily says

    Hi, do you think I could add an egg or two and it would still be good? Do you make a big batch of plain quinoa and keep it around? Like, Could I use pre-cooked, refrigerated quinoa for this? I’m not an experienced cook and I’ve never cooked quinoa myself, but just got an instant pot to try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes and yes! The Instant Pot makes BEAUTIFUL quinoa (we have a recipe for that here). Hope you love it, Emily!

  2. NancyB says

    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

  3. Gaby says

    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

  4. CQ says

    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!

  5. Eva says

    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!

  6. Jason says

    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).

  7. Diana says

    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 :)

  8. Marin says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review and for sharing your modifications, Marin! So glad you enjoyed!

  9. Britt says

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

  10. Andreea says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andreea, we’re so sorry that happened! Different brands of coconut aminos vary in their saltiness which is what we think may have caused the issue. We used coconut secret brand here, which is less concentrated than some other brands we’ve tried. We’d suggest scaling it back next time to see if that helps!

  11. Michael says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Michael! We will take a look at it. We are so glad you enjoy our recipes! xo

  12. Lindy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindy, sorry to hear that was your experience. The low heat likely explains the texture issue. As for the flavors, did you make any modifications? One idea would be to reduce the maple syrup if you’re looking for it to be more savory.

  13. Mel says

    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!

  14. Nikki says

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

  15. Sena says

    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.

      • Nicole says

        That was so delicious. I improvised ALOT. I used what I had, didn’t have time to go to the store.
        Thank you for the recipe – it’s the sauce that makes the meal amazing for me. Will definitely be making this alot more.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review, Nicole. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Alondra Martinez says

    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 :)

  17. Jessica Dean says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jess. We are so glad she enjoys it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Amy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Amy. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Nicol says

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

    • Kara Jay says

      I loved this! And it was super easy. I add extra chili garlic sauce and loved it. I also added eggs because i love eggs. Plenty leftover for our lunch tomorrow!

        • Veena says

          Quick and tasty! I added 2 scrambled eggs and reduced quinoa by 1/2 a cup for a more saucy texture. It’s going on the rotation. Thank you for the recipe…

  20. Pat says

    I LOVE this recipe! I like to double the sauce and add edamame, but it’s awesome as written too! Made it for my omnivore husband and he loved it! It’s great with any vegetables, really, if you have odds and ends to use up. I just splash on more coconut aminos as I’m going along if I add extra veggies. I like to throw quinoa in the rice cooker in the morning, and then throw the rest together in the evening. One of my favorites! Can sub peanuts if no cashews on hand. YUMMMM!!

      • Lisa says

        Really like the look of this but am not a fan of the nutty butters. Any chance I could substitute something else there? Thanks!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Lisa, the nut butters in this recipe help with the right flavor and texture in the sauce. If you like tahini, that would be a great option, or sunflower seed butter would also work. If you don’t want to use seed butters, you could try omitting the nut butter or using something like hummus, but we haven’t either so we cannot guarantee results. Hope this helps!

  21. Tessa says

    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!

  22. Mary C says

    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.

  23. Louise says

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

  24. Jen Squires says

    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! 🙏🏼

  25. Rosalia Agioutanti says

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

    • Nicole says

      This was a homerun! I think it needs more veggies (double the broccoli and/or carrots + add 1 bell pepper) but outside of that I wouldn’t change a thing. By the time I got around to making this my scallions weren’t in shape to be added to the recipe so I’m excited to add those in next time. Yum!

  26. Lauren says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Lauren! You should be able to find what you are looking for by going to “All Recipes” and sorting by “Special Diet” for “Oil-Free” and “Vegan”. Hope that helps!

  27. Senga Dee says

    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!

  28. Gemma says

    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!

  29. Diana says

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

  30. Mollie says

    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!

  31. Donna Tranter says

    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.

  32. Natalie says

    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!

  33. Lety says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lety. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  34. Nicole says

    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.

  35. Dana says

    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!!

  36. Rachel Petty says

    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!

  37. Rachel Petty says

    This sounds delicious! Could I sub liquid aminos for the coconut aminos or would that be too savory?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it will likely work but will definitely affect the flavor. If you try it let us know how it goes!

      • Andrea says

        I did it by mistake and it made it very salty..if you use liquid aminos you should do like half water half the aminos

  38. Madeline says

    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!)

  39. Mike says

    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.

  40. Emily says

    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

  41. Megan says

    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!

  42. Amanda says

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

  43. Martha says

    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!!

  44. Lauren says

    This was incredibly tasty and so easy to make – my husband and I felt like we were eating takeout! This is one of my favorite recipes we’ve made so far!

  45. Jordan says

    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.

  46. Brandon Wanthal says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re glad you enjoyed this dish, Brandon! As for the heat, I’d recommend just cranking it up a bit. Hope this helps!

  47. Kathy says

    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!!

  48. Kay rodriguez says

    Hello, I’m a huge fan of your page, I’m currently making this dish , What can I use instead of chili garlic sauce ?

  49. Whitney says

    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

  50. Cat Gallagher says

    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!

    • Cat Gallagher says

      Upon further reflection, I just realized why I thought this tasted diluted the first time I tried it: I didnt have 3 cups quinoa already cooked on hand, and measured 3 cups of UNCOOKED quinoa that I then put into the recipe once it was cooked. Cooked quinoa is bigger than uncooked, so i probably put too much quinoa in and the ratio was off! Now I know for next time :)

  51. Shanon says

    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.

  52. Lani says

    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!!

  53. Steff says

    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!!!

  54. chelsea s says

    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!

  55. Solene says

    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.

  56. Rina says

    question because i have this problem with making fried rice (using jasmine rice): do you have to slightly undercook the quinoa (rice) to not have it get mushy when pan-frying it? i am looking forward to trying this recipe!

  57. Jamie Lee says

    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!

  58. Ash Kelly says

    Hi Dana,
    Can you please confirm if the seseme oil you use in cooking is toasted or not?
    Thanks ♥️

  59. Sara Cook says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that this one wasn’t a winner for you, Sara! Better luck on the next one! :)

  60. Mits says

    Hi, I made this today – it was delicious! I used tamari instead of coconut aminos but otherwise made this as per the recipe. I washed the quinoa and toasted it for 2 minutes as per the instructions. While it was tasty, I couldn’t seem to get the crunchiness, even after leaving the quinoa for a couple of minutes at the bottom of the pan to get crispy at the end. Any tips on how I can get the quinoa to become crispy/crunchy? Should I be toasting them for longer at the start? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mits! We’re glad you enjoyed this dish! For more crunch, we recommend adding some cashews!

  61. Jackie says

    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.

  62. Stephanie says

    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!

  63. Allison Miera says

    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!

  64. Dano says

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

  65. Bethany Bolthouse says

    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!

  66. Raquel Lara says

    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 !

  67. Amy says

    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.

  68. Leah says

    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.

  69. Jintong says

    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!

  70. Kelly says

    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 :-)

  71. Kirsten says

    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

  72. Logab says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely, thanks for sharing! Coconut aminos is less pungent in flavor and saltiness in my opinion, so if using soy or tamari starting small and working your way up to taste can be helpful.

  73. Karolyn says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Farro is great! Sounds like you made great modifications. Thanks for sharing and for your review!

  74. Nina says

    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!!

  75. Brittany Audra @ Audra's Appetite says

    I’ve honestly never been a huge fan of rice…but I love quinoa! Can’t wait to try this; I know I will love the sauce too!

  76. Diana says

    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 :)

  77. Ruth says

    Hi Dana, this recipe looks delicious I’m definitely gonna give it a try. I have one doubt (always have this doubt when cooking quinoa or millet): do you wash the quinoa before you toast it? I read that you have to wash it well, but then I found that if you toast it while wet, it will not toast well. What do you suggest? Thanks :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, I use sprouted quinoa that doesn’t need to be rinsed. If using unsprouted, yes it’s always a good idea to rinse. Even if wet, you can still toast the quinoa. I’ll add that to the instructions – thanks!

  78. Gabriella says

    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.

  79. Katie Knopf says

    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!

  80. Rae says

    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.

  81. Natmari's Corner says

    I have to try this. I’m always looking for more ways of eating quinoa. I absolutely love quinoa!

  82. Marissa says

    I am going to make this for my family, hoping my (<2 yr old) will eat it. Any substitute ideas if I want less spicy for the chili garlic sauce?

  83. Jaimie says

    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? ??

  84. Jacqueline Meldrum says

    That looks so good. I am going to try it this week, but I’ll substitute asparagus for the broccoli as my wee boy doesn’t like broccoli. My mouth was actually watering as I scrolled down the page. Thanks for the recipe.

  85. Emilia says

    Oh! I need to make this asap!!! But I don’t have any coconut aminos, can I sub tamari? How much should I use then?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Totally! Tamari! You can scale back a little at first since tamari can be more potent than coconut aminos. And build up to taste. Let us know how it goes!

  86. Carissa Nelson | Spoonful of Easy says

    Dang, how have I never thought of getting quinoa toasty?! I bet that’s insanely delicious and can’t wait to try this one!