I always feel you can almost never have too many vegetables! Add some extra firm cubed tofu in with the vegetables for added protein. Keywords: quinoa fried rice. Updated: Quinoa Fried Rice was originally published in July It has been retested and updated with new photos and helpful tips in February Recipe has stayed the same and is still delicious!

FOLLOW TSV on Facebook , Instagram , Pinterest , or RSS for more updates and inspiration! I am making this tonight. My hubby said he will eat healthier with me so this is what he is getting lol.

Can I use low sodium soy sauce instead? Your email address will not be published. Notify me of followup comments via e-mail. Skip to content Jump to Recipe.

Table of Contents show. Ingredient Notes. How To Make Quinoa Fried Rice. How To Store Leftovers. Serving Suggestions.

More Easy Quinoa Recipes! Print Recipe. Author: Julie The Simple Veganista Prep Time: 5 min Cook Time: 30 min Total Time: 35 minutes Yield: Serves 4 — 6 1 x Category: Entree, Side Method: stir-fry Cuisine: Vegan.

Scale 1x 2x 3x. Since Morocco is also known to produce a lot of Mediterranean veggies and fruits, they are a culinary haven for vegetarians and vegans alike!

They make very healthy meals that mostly consist of veggies, grains, spices, and sweet fruits. This nutrient-dense Quinoa Stir-fry recipe has the perfect blend of everything good that Oriental Morocco has to offer! Perfectly spiced quinoa and stir-fried veggies topped with the sweet bursts of pomegranate, crunchy toasted cashews, and fresh minty herbs.

This wonderful quinoa stir fry dish gives you small pops of flavors dancing inside your mouth in the Moroccan heat!

As always, I recommend checking out this step-by-step instruction and the recipe video first. Then you can find the full recipe with exact measurements in the recipe card below! First, put the quinoa in a fine-meshed sieve and rinse thoroughly under running water.

This step is necessary to remove traces of the bitter substance saponin, which provides a bitter and soapy taste. Then put the quinoa in a pot with the double amount of vegetable broth and bring to a boil.

Simmer over low heat for about 15 minutes with a lid on. Meanwhile, in a pan, dutch oven or wok, sauté onions, leek, carrots and peppers for about 3 minutes. Next, add the zucchini and sauté for another 5 minutes until lightly browned and tender.

Then add the garlic and ginger and sauté for another minute. Now add the spices and sauté briefly. Then add the tomatoes, chickpeas, peas and quinoa. Meanwhile, toast the cashews in a pan without adding additional oil. Finally, garnish your quinoa veggie stir-fry with chopped parsley, mint, pomegranate seeds, toasted cashews and sesame seeds.

Serve with a dollop of vegan raita if desired and drizzle with a squeeze of lime juice. Yes, all the ingredients used in making this dish are naturally gluten-free. However, some of these ingredients go through production and might contain gluten through manufacturing, especially the spices.

Always make sure to check on the product information first to be on the safe side. Leftovers or meal preps that are kept in airtight bags or containers can last in the refrigerator for up to five days. If you want to store them longer, you may put them in the freezer instead. If you try this Quinoa Veggie Stir-fry with Chickpeas, feel free to leave me a comment and a star rating!

And if you take a photo of your Oriental dish and share it on Instagram, please tag me biancazapatka and use the hashtag biancazapatka because I love seeing your remakes!

Have fun trying! Veggie Stir-fry with Chickpeas and Quinoa Author: Bianca Zapatka This Oriental Moroccan Quinoa Stir-fry is a delicious recipe of colorful veggies and plant-based proteins with a punch of global flavors that's quick and easy to make in one pan.

Put the quinoa in a fine-meshed sieve and rinse thoroughly under running water. Then place in a saucepan with the vegetable broth and bring to a boil.

Great taste! I was able to get the rice crispy at the bottom of the pan without burning it, but then it just started stuck on a layer at the bottom of the pan instead of coming off into my bowl. Any tips on how to make it not just get stuck there? Next time I make it, I may omit the almond butter.

The flavor was ok but my rice ended up more mushy than I wanted and I think it might have been because of the almond butter. Hi Simone, adding more oil should help prevent sticking. Were you using quinoa or rice?

This recipe uses quinoa! Thanks for the tip! Yes I used one-day old cooked quinoa. Would you add the oil right before the quinoa?

Because I found that all the original oil I put in before the carrots was mostly absorbed by the time I got to the quinoa. I really wanted to love this recipe.

Did you make any modifications? Would you mind sharing what you disliked about it? I just love your recipes so much; I find them very flavorful, and I am always looking for new recipes with a good amount of seasoning to add variety to my vegetarian diet.

I love lentils, and I love quinoa. I just made this one, and yes, I love this quinoa take on fried rice! Made it exactly as the recipe states and bought the chili garlic sauce just for it. I finally found it in a large local supermarket.

I had tried unsuccessfully to find it for past recipes — even the more mainstream brand. Bought 2 jars. The sauce is perfect. The whole thing was delish! Thank you for the lovely review and for sharing your modifications! My husband and I loved this recipe and thought it was even better the 2nd night.

Delicious with a garnish of chopped, roasted cashews and a slice of lime. It is my new favorite. This was amazing!!!!!!! My new go to for a flavorful side dish! It is hard to find something both kids will eat and surprise! They loved it!!!! Excellent recipe!!!! Need to buy bulk coconut aminos as it really makes the dish.

Love it. Left overs it is for a couple days. Great results with this recipe! I ended up subbing peanut butter for the almond butter, and also peanuts for the cashews. Totally delicious! tried this tonight and really enjoyed it! The cashews are a must, though. I made it just like the recipe.

This is DELICIOUS!! So flavorful and satisfying! In the sauce, I doubled the almond butter and chili garlic sauce and added a bit more coconut aminos. This was so tasty!! I used your recipe for cooking quinoa in the instant pot ahead of time.

I served it with your peanut tempeh recipe which went perfect with it. I will definitely be making this one regularly. This was so flavorful and delicious. When I make it again, I will double the veggies so we have more leftovers.

Made as written. The flavor is good. Not too spicy. Hope that helps! This reminds me so much of the chicken and veggie dish at a Chinese restaurant without the chicken and without the MSG and soy sauce.

What a great way to cook it. I cooked the quinoa in one cup of water and one cup of veggie broth. It took a lot longer than 30 minutes to put it together because I had to prepare all of the other ingredients — rinsing and peeling the carrots and green onions first and the quinoa.

Absolutely delicious! I made no modifications and found the spiciness and flavor to be just right.

I was dubious about how well the leftovers would work, however K-Hubs assured me all would be well. But he was right. You can leave this in the fridge for a day or two, and the flavor will intensify. Leftovers or straight from the pan, this recipe is also an indulgent way to get your daily veggies, which is my kind of meal.

I enjoy raw carrots now, but I still prefer them slathered in dip, especially Lemon Avocado Dip. Whether you need a main course, a side dish, or an excuse to eat vegetables, Veggie Quinoa Stir-Fry is all too happy to accommodate.

So, Spiriteds, get your sauté on! No reviews. Cooking times may vary. To streamline the process, begin sautéing vegetables while the quinoa is cooking.

Save Save. I'm Morgan. A spirited, social chatterbox, small biz owner, and teacher. Lover of all things food. Think dip.

Lover of all things family. Think K-Hubs, Toodlebug, and Twinkleberry. I'm so glad you found our spirited community Click Here to Read More. Your email address will not be published. Jump to Recipe · Print Recipe. Veggie Quinoa Stir-Fry.

Print Recipe. Prep Time: 10 mins Cook Time: 25 mins Total Time: 35 mins Yield: 8 cups 1 x. Scale 1x 2x 3x. Cook Mode Prevent your screen from going dark. In a saucepan, cook quinoa according to package instructions. Set aside. Pour remaining olive oil in a large sauté pan and add carrots, red onion, green pepper, and garlic.

Total Time 25 minutes mins. Print Recipe Pin On Pinterest Leave Review. Ingredients 1 tablespoon toasted sesame oil plain sesame oil is fine if you can't find toasted 1 garlic clove minced 1 " knob of ginger peeled and minced 1 small bell pepper sliced or spiralized with Blade A julienned carrots or 1 large carrot spiralized with Blade D 2 cups broccoli florets small florets are best, so they cook well 4 oz snowpeas 1 small red onion sliced or spiralized with Blade A and noodles trimmed 1 cup cooked quinoa 2 eggs 1 tablespoon low sodium soy sauce pinch of red pepper flakes or more if you like it spicy to garnish: white sesame seeds.

Instructions Heat the oil in a large skillet. Once the oil is shimmering, add all of the ingredients except for the quinoa, eggs, and soy sauce. Cook all of the vegetables until fork tender, about 10 minutes, tossing frequently.

Once the vegetables are cooked, add in the quinoa and toss well to combine thoroughly. Creative a cavity in the center of the mixture and pour in the eggs.

Whisk and scramble in the pan. Once eggs are cooked, toss together with the mixture and season with soy sauce and red pepper flakes. Toss well again to combine. Cancel reply. Recipe Rating Recipe Rating.

This recipe is easy and addictive! The taste and texture combo is outstanding. I was a little concerned the veggies might be overdone but I followed the instructions and they were absolutely perfect: not raw, not mushy, with just the right amount of bite.

The only tweak I made was to add a bit more carrots and broccoli than called for, and there was still plenty of flavorful sauce to enjoy.

This recipe is a keeper that will definitely go into the rotation! I love this so much I made it several times over the past year.

I use soy sauce for coconut aminos and use crunchy peanut butter. Easy to substitute whatever onion is on hand or roasted nuts. My main change is to increase the amounts of vegetables — broccoli , carrots and add maybe julienne red bell pepper or asparagus or peas or cauliflower — basically increase vegetables and sauce to accommodate.

Great taste! I was able to get the rice crispy at the bottom of the pan without burning it, but then it just started stuck on a layer at the bottom of the pan instead of coming off into my bowl. Any tips on how to make it not just get stuck there?

Next time I make it, I may omit the almond butter. The flavor was ok but my rice ended up more mushy than I wanted and I think it might have been because of the almond butter. Hi Simone, adding more oil should help prevent sticking. Were you using quinoa or rice?

This recipe uses quinoa! Thanks for the tip! Yes I used one-day old cooked quinoa. Would you add the oil right before the quinoa?

Because I found that all the original oil I put in before the carrots was mostly absorbed by the time I got to the quinoa. I really wanted to love this recipe. Did you make any modifications? Would you mind sharing what you disliked about it?

I just love your recipes so much; I find them very flavorful, and I am always looking for new recipes with a good amount of seasoning to add variety to my vegetarian diet.

I love lentils, and I love quinoa. I just made this one, and yes, I love this quinoa take on fried rice!

Made it exactly as the recipe states and bought the chili garlic sauce just for it. I finally found it in a large local supermarket. I had tried unsuccessfully to find it for past recipes — even the more mainstream brand.

Bought 2 jars. The sauce is perfect. The whole thing was delish! Thank you for the lovely review and for sharing your modifications!

My husband and I loved this recipe and thought it was even better the 2nd night. Delicious with a garnish of chopped, roasted cashews and a slice of lime. It is my new favorite. This was amazing!!!!!!!

My new go to for a flavorful side dish! It is hard to find something both kids will eat and surprise! They loved it!!!! Excellent recipe!!!! Need to buy bulk coconut aminos as it really makes the dish. Love it. Left overs it is for a couple days.

Great results with this recipe! I ended up subbing peanut butter for the almond butter, and also peanuts for the cashews. Totally delicious! tried this tonight and really enjoyed it!

The cashews are a must, though. I made it just like the recipe. This is DELICIOUS!! So flavorful and satisfying! In the sauce, I doubled the almond butter and chili garlic sauce and added a bit more coconut aminos. This was so tasty!! I used your recipe for cooking quinoa in the instant pot ahead of time.

I served it with your peanut tempeh recipe which went perfect with it. I will definitely be making this one regularly. This was so flavorful and delicious. When I make it again, I will double the veggies so we have more leftovers.

Made as written.