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Vegan Quinoa Fried Rice

Nicole Kearsley
Lightened up "fried" rice made with high-protein quinoa and packed with veggies. A fantastic twist on a classic!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Mediterranean, Vegan
Servings 2 Servings


  • 1 1/2 cups Quinoa
  • 1 tablespoon Olive Oil Extra Virgin
  • 1 Yellow Onion
  • 2 Carrots
  • 1 Red Bell Pepper
  • 1 cup Edamame
  • 4 cloves Garlic Peeled
  • 1 knob Ginger
  • 1 bunch Tuscan Kale
  • 1/3 cup Tamari Soy Sauce
  • 3 tablespoons Sriracha For the sauce
  • 3 cups Water


  • Wash and dry the produce. Peel and dice the onion. Slice the bell pepper in half lengthwise, discarding the inside seeds, membrane and stem; dice the flesh. Mince the garlic. 
  • Peel and grate the ginger. Remove kale leaves from stems, discard the stems, and thinly slice leaves into 1/4 inch-thick ribbons. Peel the carrots, discarding the tops, and chop into 1/4 inch thick coins.
  • Bring quinoa and 3 cups water to a boil in a small pot. Reduce heat to low, cover and simmer until quinoa is cooked thoroughly about 15 minutes.
  • Heat 1 tablespoon olive oil in a large sauté pan over medium heat. Add onions and carrots and sauté until onions are softened and translucent, about 5 minutes.
  • Add red bell pepper, edamame, garlic, and ginger, and stir to incorporate. Continue cooking until the peppers are soft, about 5 minutes.
  • Add the kale and sauté until slightly wilted about 5 minutes.
  • Add the quinoa and sauce mix of tamari and sriracha to the pan, and stir to distribute evenly. Best when served hot.


MAKE IT EVEN HEALTHIER: Green onion and/or basil also go great in this dish!
*EDAMAME NOTES: You can use frozen deshelled edamame thrown in with the peas.
Keyword plant based, vegan