Quinoa Veggie — Fried Rice — Damn Delicious

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Quinoa Veggie “Fried Rice”

Quinoa is a wonderful substitute in this protein-packed veggie “fried rice”!

Quinoa is one of my favorite ingredients ever.

It has so many amazing health benefits with it’s abundance of protein, unsaturated fats and essential vitamins and minerals, and it even helps to reduce the risk of cardiovascular disease and cancer (according to Eat to Defeat).

Plus, I love the taste of it! It worked so well in this “fried rice” dish, melding so beautifully together with all the veggies. Plus, the drizzled Sriracha was just the icing on the cake!

So here’s how you make this:

We’ll start by sweating out some garlic and onion for about 5 minutes or so.

Then we’ll add in our mushrooms, broccoli and zucchini, letting them get nice and tender.

Next goes in the corn, peas, carrots and quinoa.

Once that’s heated through, we’ll stir in the ginger and soy sauce.

And finally, we’ll add in the green onions and diced eggs (for the diced eggs, you can just fry 2 beaten eggs over low heat until completely cooked through).

Go ahead and serve immediately with Sriracha – the most important ingredient of all!

Quinoa Veggie «Fried Rice»

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Quinoa is a wonderful substitute in this protein-packed veggie “fried rice”!


  • 2 tablespoons olive oil, divided
  • 2 large eggs, beaten
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 8 ounces mushrooms, sliced
  • 1 head broccoli, cut into florets
  • 1 zucchini, chopped
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 2 carrots, peeled and grated
  • 3 cups cooked quinoa
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons soy sauce
  • 2 green onions, sliced
  • Sriracha, for serving


  1. Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.
  2. Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 4-5 minutes.
  3. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  4. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.
  5. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.
  6. Stir in green onions and eggs.
  7. Serve immediately, drizzled with Sriracha, if desired.

Did you Make This Recipe?

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My computer doesn’t let me get to your site easily for me to print. It is easier to print from my email. Is it possible for you to email the quinoa veggie “fried rice” to me so I can try to get it printed up.

I can mail it too

Hi. this looks delish. Any chance you have the nutritional analysis? I’m on a very low sodium diet as well as low cholesterol. Also, what is Sriracha? Thanks for any info you can give!

Pam, you can obtain nutritional analysis using online resources such as calorie count. Sriracha is an Asian-style hot sauce.

Can you email this recipe to me please? The one for Quinoa veggie fried rice. Thanks!

Karen, please use either the PRINT function or the “Email This” function under “Sharing is sexy!” to obtain this recipe.

Made this tonight and served it with grilled chicken and it is to die for!! Thank you so much! 😉

I love finding new quinoa recipes, and can’t wait to try this one out – it looks great with all of the veggies! Thanks for sharing.

You should specify that you need to cook the quinoa before because I definitely didn’t do that.

Whitney, it’s actually specified in the ingredients as it states “3 cups COOKED quinoa”. I recommend carefully reading through the ingredients first before preparing the dish. Hope that helps!

It is specified in the ingredients list, however, its lacking in the preparation instruction. This can be confusing even to the most ‘seasoned’ cooks.

Can you give me the best or quickest way to cook just the quinoa. I always find recipes with quinoa but it needs to be cooked first. So I need to learn how to cook it I guess and then just have some in the fridge. Please help!!

Danielle, the best/quickest/easiest way to cook quinoa is using the directions on the back of the quinoa package. Hope that helps!

I’m not sure if you can answer this but I have some picky eaters in my house that won’t eat onions, mushrooms, or zucchini. Do you think I could just increase the amount of the other veggies? I know the onion adds a lot of flavour so I was thinking of using onion powder
Looks amazing.

I honestly cannot speak for how much this will change in taste/texture of the dish but by all means, feel free to adjust the amount of veggies, to taste, to accommodate your picky eaters.

Can’t wait to try this!!

This was insanely delicious! I had to practice serious self control to keep myself from going back for a third serving!

My husband and I really liked this recipe! Thanks for inspiring us to keep adding veggies (there are so many in this!) and for making quinoa more fun, too 🙂

I’ve never used quinoa before. Could this recipe be made and then frozen?

I do not recommend freezing this.

I can’t wait to try this recipe! I “found” you through Pinterest and every recipe I’ve made from your website has been, well…. Damn Delicious! Pardon the bad humor! 🙂 Your recipes are always easy to follow and the photos are inspiring! I’m trying to adopt the “clean eating” philosophy, especially because my husband is a triathlete, my daughter is a grad student in Nutrition, I am fighting those nasty change of life issues, and am watching my Dad’s rapid physical deterioration. Your recipes easily adapt to clean eating. Keep experimenting and posting!

I can’t tell you how much I appreciate your website! All of your meals typically cook under 30 min, and are easy to prepare the night before. I’ve never made one of your recipes that I didn’t LOVE. Most of them, I even use on a weekly basis. Thank you so much for your love of food, for making recipes healthy, and “damn delicious”

I made this alongside your sesame ginger salmon. I actually googled the recipes separately and didn’t realize at first they were both from the same blog. 🙂 I omitted the corn and peas but kept everything else the same. Great recipe!

So so yummy!! I forgot to buy a zuichinni and peas….and I didn’t use fresh ginger :/ But still turned out really, really good! I added some water to compensate for the missing zuichinni and frozen peas. Delicious!!

Did you use a wok or some other kind of pot/pan to cook all of this in? Looks delicious, thanks!

Yes, I used a skillet for this.

I had pinned this recipe for quinoa-veggie-fried rice a while ago. I just made it tonight and it was even better than I imagined! Thank you so much. I will be making this often.

I made this tonight (minus the corn due to a food allergy of my son) — it was great! Thanks for sharing it.

I just have to say that I’ve been making this recipe all summer. I am addicted to it! Everyone that has tried it loves it as well. Thank you so much! It’s delicious and healthy. I have pinned many of your recipes and all are great. Thanks again!

I made this today and it was delicious! I’ll be making this recipe again. Thank you for sharing your recipe 🙂

Hey I really want to try this recipe but I hate ginger.. Would it completely change the flavour if I left it out? Or would it still taste fine?

It should be fine to omit!

I made this the other night and added fish sauce and teriyaki sauce – it was amazing.

I made this tonight using what veggies I had on hand which were all fresh except for corn. It is delicious!!

Hi! I’m planning to make this for dinner tonight and I’m so excited because this is my first quinoa recipe. I wanted to add chicken to the recipe do you recommend I grill it first or should I add it raw at one point in the recipe? Which one should I add when? Thanks for your help!

Christina, I recommend adding cooked chicken at the end of the recipe along with the green onion and eggs. Hope that helps!

Soy sauce is a migraine trigger for me. Can you suggest a substitution? Thanks!

Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.

use liquid aminos by Dr. bragg it taste exactly the same 🙂

Bragg’s Amino Acids (Whole Foods or any place that sells more organic/health food related products) tastes like soy sauce but has 160 milligrams of sodium per serving. It will not trigger a migraine.

I made this for dinner and it looked so cheerful on my plate with all those colors. I left out the ginger and added a little splash of oystersauce. I even had seconds.

Made this tonight, and it was delicious! Happy to have leftovers for work tomorrow.

I can’t wait to try this! It’s 8 WW points per serving.

thank you so much for sharing this recipe! I have never commented on a recipe on a blog before (although I’ve made many!) I have been craving fried rice and this is such a healthy delicious twist. I couldn’t even finish eating it before I commented. I will definitely make again!

I have only cooked quinoa a few times so I am relatively new to this. I understand that I need to cook the quinoa before as directed on the package but I don’t know how much of the dry quinoa to start with… If this recipe calls for 3 cups cooked quinoa do you have an estimate of how many cups uncooked quinoa that would be? Thanks! This looks delicious!

Also would you recommend cooking the quinoa in water or some type of broth? Thanks!

The proportion of dry quinoa to cooked quinoa is about 1:3. As for water or broth, that’s really up to you and what you have available on hand.

Thank you for the tip. I made it tonight and it turned out great!

followed the recipe precisely and it was remarkably good. will definitely try more of your veggie dishes.

This looks great! I’m gonna have to try this out soon. One question though: can I halve the ingredients to make a smaller serving size?

does the broccoli need to be cooked before or do i toss it raw?

The broccoli does not have to be cooked prior to using.

one more question if there are some leftovers is it ok if i put them in the refrigerator? and what other sauce other than soy can i use?

Yes, the leftovers can keep in the fridge for 1-2 days. As for the soy sauce – you can certainly try substituting something else but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome.

I’ve made this multiple times and love it! I always freeze leftovers into portioned out ziploc bags and it reheats great.

I just made this recipe and had to use Ponzu citrus soy and was pleasantly surprised had good it was in place of regular soy. This is a keeper!

I’m going to make this a vegan dish! 😉

What did you use for the egg?

This is delicious! I don’t eat rice so this was perfect. Thanks!!

Today is the start of my second week of plant based eating and I have tried some good things and some very very bad things, but your recipe is the BEST that I have made so far!! Seriously, fabulous! So glad I have 3 more days of this for work lunches!! Thanks for sharing such a great recipe!!

hi there, i have just one question. I Understand, that i Need 3 cups of cooked quinoa, but do you Messure the 3 cups befor Prozent After cooking? If after, can you Tell me how much uncooked quinoa Do you take? Sorry for my english, but i’m german. Hope you understand. Kind regards

1 cup dry quinoa yields about 3 cups cooked quinoa.

Do you have a suggestion for a good egg substitute – we prefer no dairy. Thank you!

KG, you can omit the egg as needed.

This recipe was awesome. All your recipes are really easy to make and delicious!! Thanks! 😉

Is this a good dish to carry to work? Easy to reheat. Thank you.

I made this last night and LOVED IT! Will be another go to recipe. I have to cut it in half it makes enough for the week. For two people that’s a lot, but still LOVE IT.

My hostess for a girls night out dinner made this for three of us in consideration of me avoiding gluten and she being vegetarian. It was beautiful and delicious. One can substitute wheat free Tamari for the Soy Sauce.
There was enough for seconds and then some. Wonderful Quinoa recipe. Thanks.

This dish is SO delicious! I stumbled upon the recipe today while I had a teriyaki pork roast cooking in my crock pot. I needed a healthy, clean side dish and happened to have most of the ingredients listed, so I gave it a go. It exceeded my expectations and went fabulously with the pork. I did not have peas, carrots, ginger, green onions, or sriracha…. but it STILL tasted good! It was tons of veggies and the soy sauce really perked up the quinoa!

I made this last night and it was so amazing. Will be making this over and over and over again in the future (:

This does look good but, for a Daniel Fast, the eggs need to be taken out because you can’t have anything that comes from animals. No meat, no animal byproducts, etc.

Just made this dish last night for lunch for the week at work, so delicious!! I added chicken but 86ed the eggs, little extra sriracha topped with avocado. Perfect to last until dinner! Thanks for the great recipe

THis is really good! and fun to make 🙂 thanks for sharing

Thank you Chingah! delicious. I made it just as is (your recipe) and it is a keeper 🙂

Hey! I’m was wondering if you think this recipe would stay good over the course of the week if I refidgetate it? I am just cooking for myself so won’t be able to eat it all at once. And I’ve been looking for a good recipe to meal prep with each week, this looks amazing!

Yes, this should keep for a few days, but as always, methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

Made it today as a side to Pork chops, delicious, thank you for sharing it =)

Hi I am currently on the master cleanse and just prep cooking and freezing my meals. Can I freeze this dish? Thank you so much for sharing.

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

this looks soooooo good! I literally want to make it right now! If only it wasn’t 11pm lol

Do you have a measurement for the serving size?

I just made this recipe and I have to say that it’s pretty bland. I would suggest using sesame oil rather than Olive Oil and a little oyster sauce to make it a little more flavorful.

What kind of quinoa do you use for this?

I used Trader Joe’s quinoa.

I have made this twice now. I made a lot of substitutions and omitted some items. Both times it has turned out great! The first time I used Leeks instead of Onions….SO GOOD! The second time I added yellow squash and green beans. I used a mix of items instead of just Quinoa. I used (dry) 1 cup tri-color quinoa, 1 cup red quinoa, and 2 cups short grain brown rice. I cooked them together and had PLENTY of left over mixture to make this recipe and others a few times more. I eliminate all oil and use Ghee instead. I have never made this with mushrooms or sriracha. To save on time i used all frozen veggies with the exception of the zucchini and the squash. The peas, carrots, and corn frozen mixed veggies work well. Also, the 2nd time I made this, I used red onion and that was also just as good. I also use Tamari instead of regular Soy Sauce. I didn’t do the fresh ginger, but used the ground stuff and it was still pretty good. This keeps nicely in the fridge for about a week. This is a very versatile recipe that can be tweaked any way you like it…Thanks for sharing this recipe! I love it!

This recipe is very simple, fast and tasty. Thank you very much 🙂

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