Wholesome Vegan SunButter Quinoa Fried Rice: A Quick & Flavorful Plant-Based Meal

Discover the secret to a rich, savory, and incredibly satisfying vegan fried “rice” experience using nutritious quinoa and a generous swirl of SunButter. This hearty plant-based meal is not only delicious but also an ingenious way to transform leftover quinoa into a culinary masterpiece!

There’s a unique satisfaction that comes from bringing order to chaos, whether it’s conquering a messy entryway or transforming simple ingredients into a vibrant, organized meal. Recently, the highlight of my week was installing a mail holder next to the front door. Okay, I have to credit my partner, M, for the actual installation, as I mostly supervised, offering invaluable suggestions on centering and placement. Once it was mounted, I delighted in hanging my keys, sunglasses, clean face masks, and unopened mail on the hooks and in the slots. Now, the entryway looks eerily empty and foreign without the usual piles of envelopes and accessories by the welcome mat. Organization truly is a beautiful thing.

This pursuit of order has been a central theme throughout January, both in my personal and professional life. I’ve found immense joy in initiating structure and clarity. This extends to my kitchen as well, where I’ve been relishing the process of cooking for myself after being mostly cooked for during my time abroad. It’s a wonderful feeling to be back in my own kitchen, creating wholesome and comforting meals from scratch.

This SunButter Quinoa Fried Rice was actually the very first home-cooked meal I whipped up for us after returning from Germany. It’s the perfect embodiment of my current philosophy: hearty and satisfying, packed with an abundance of fresh vegetables, and brimming with that irresistible “takeout flavor” – all without compromising on nutrition. It’s proof that healthy and delicious can go hand in hand, especially when you have a secret ingredient like SunButter on hand. So, grab your largest skillet, a jar of SunButter, and let’s put away those takeout menus for good!

The Unexpected Star: Why SunButter Belongs in Your Fried Quinoa

What makes this quinoa fried “rice” truly special and stand out from traditional versions? It’s the delightful, unexpected inclusion of a generous spoonful of No-Sugar-Added SunButter! I can almost hear you thinking, “SunButter in quinoa fried rice?!” And my emphatic answer is: Yes, friends, absolutely yes! Prepare to have your taste buds wonderfully surprised.

The addition of sunflower seed butter to this dish is nothing short of revolutionary. It imparts an unparalleled creaminess, transforming the texture of the sauce and coating every grain of quinoa and every vegetable piece with a silky richness. Beyond the luxurious texture, SunButter introduces a subtle hint of “nutty” flavor that is simply irresistible and incredibly unique. This makes it an ideal option for those with nut allergies who still crave that rich, savory depth in their Asian-inspired dishes.

But the benefits don’t stop at flavor and texture. SunButter is also a fantastic source of plant-based protein, helping to make this meal even more satiating and energizing. Plus, it brings a touch of natural sea salt that perfectly complements the other savory elements. Once you experience the magic it works, you’ll wonder how you ever made quinoa fried rice without it. Trust me, this ingredient elevates the entire dish, making it a new staple in your healthy meal rotation. Let me show you how to unlock this incredible flavor!

Essential Ingredients for Your Vegan Quinoa Fried Rice

Creating this delicious and healthy SunButter Quinoa Fried Rice requires a vibrant array of fresh vegetables and pantry staples. The beauty of fried rice (or fried quinoa in this case!) is its versatility, allowing you to adapt it to whatever produce you have on hand. However, for the best results and flavor profile, here’s what you’ll need to gather:

• Avocado Oil: Ideal for high-heat cooking due to its high smoke point, ensuring your vegetables get that perfect char without burning.
• White Onion: Provides a foundational aromatic base and a touch of sweetness when sautéed.
• Carrots: Adds natural sweetness, vibrant color, and a satisfying crunch.
• Broccoli: A powerhouse of nutrition, offering a great texture and earthy flavor.
• Coconut Aminos: A fantastic soy-free alternative to soy sauce, providing that essential umami and savory depth. We’ll use it in stages for optimal flavor distribution.
• Green Onions: Both the white and green parts are used; the white for early sautéing and the green for a fresh garnish and mild onion flavor.
• Garlic: The cornerstone of countless savory dishes, bringing pungent aroma and flavor.
• Red Bell Pepper: Adds a sweet, fruity note and a pop of beautiful color.
• Red or Green Cabbage: Contributes a lovely crunch and a slightly peppery flavor that holds up well during cooking.
• Cooked Quinoa: The star base of our “fried rice,” offering superior nutrition, protein, and fiber compared to traditional rice. Day-old, chilled quinoa works best!
• Chili Garlic Paste: For a delicious kick of heat and savory garlic flavor. Adjust to your preferred spice level.
• Lime: Fresh lime juice adds a crucial bright, zesty finish that balances the rich flavors.
• No-Sugar-Added SunButter: Our secret ingredient for unparalleled creaminess, “nutty” flavor, and plant-based protein.

With these ingredients assembled, you’re well on your way to creating an unforgettable vegan meal!

Mastering the Prep: Your Key to Quick & Seamless Cooking

While this recipe might seem to have a higher quantity of ingredients, the key to its quick execution lies in efficient preparation. Adopting the “mise en place” philosophy – having everything in its place before you start cooking – will make the entire process incredibly smooth and enjoyable. I highly recommend taking a few extra minutes upfront to get everything ready to go, as the actual cooking time is relatively short.

Here’s a detailed guide to your prep work:

• Wash and Chop: Thoroughly wash all your fresh produce. Then, take your time to chop the white onion, carrots, broccoli, white and light green parts of the green onions, red bell pepper, and cabbage into uniform, bite-sized pieces. Uniformity ensures even cooking.
• Mince the Garlic: Finely mince your garlic cloves. The smaller the pieces, the more evenly the garlic flavor will distribute without overpowering the dish.
• Quinoa Ready: Ensure you have your cooked quinoa on hand and, ideally, cooled. Chilled, day-old quinoa is often preferred for fried quinoa recipes because it’s drier and less likely to clump, resulting in a better “fried” texture. If you’re cooking fresh quinoa for this recipe, spread it out on a baking sheet to cool and dry slightly before using.
• Measure out Wet Ingredients: Measure out your chili garlic paste, No-Sugar-Added SunButter, and any other liquid seasonings like coconut aminos. Having these ready in small bowls will allow for quick additions during the stir-frying process.
• Slice the Lime: Cut your lime in half or into wedges, ready for squeezing fresh juice at the end. This burst of acidity is vital for brightening the overall flavor profile.

By following these preparation steps, you’ll set yourself up for success, making the cooking process feel effortless and ensuring every ingredient is added at just the right moment for maximum flavor.

Step-by-Step: Crafting Your SunButter Quinoa Fried Rice

The beauty of this recipe lies in its one-pan simplicity! You’ll need a large skillet or wok to ensure all the ingredients have enough space to cook evenly and develop those delicious fried flavors. Let’s dive into the cooking process:

Initial Sauté: Building the Flavor Base

First, place your large skillet or wok over medium-high heat. Add the avocado oil and allow it to warm up until it shimmers slightly. This indicates it’s hot enough to begin cooking.

Once the skillet is warm, add in the chopped white onion, carrots, and broccoli. These heartier vegetables need a bit more time to soften. Immediately season them with 1 tablespoon of coconut aminos. Stir-fry constantly, allowing the vegetables to cook until they start to get tender-crisp and release their incredible aromas. You’ll notice a delightful fragrance filling your kitchen, signaling the flavor base is developing beautifully. This usually takes about 3-5 minutes.

Adding More Vegetables & Incorporating Quinoa

Next, it’s time to introduce the remaining vegetables. Add the white and light green parts of the chopped green onions, the diced red bell pepper, and the shredded cabbage to the skillet. Now is also the perfect moment to add your minced garlic.

Continue to cook this mixture for another 3 to 4 minutes, stirring frequently. As these vegetables soften and meld, season them with an additional tablespoon of coconut aminos. The trick to achieving a perfectly seasoned fried quinoa is to add the coconut aminos in stages rather than all at once. This method ensures that every ingredient is evenly coated and flavored as it cooks, preventing bland spots.

Finally, add in your prepared cooked quinoa. If your quinoa is day-old and chilled, it will separate easily, creating distinct grains. Add the last spoonful of coconut aminos and stir everything vigorously to combine. Continue to heat for another 2 minutes, allowing the quinoa to warm through and absorb all the wonderful flavors. At this point, your pan should be teeming with a kaleidoscope of colors and textures!

The Grand Finale: Infusing with SunButter Goodness

This is where the magic truly happens! Finally, add in the chili garlic paste (adjusting the amount to your preferred level of spice), a generous squeeze of fresh lime juice, and the star ingredient: No-Sugar-Added SunButter.

Stir-fry everything vigorously until the SunButter is completely melted and distributed throughout the quinoa and vegetables. This usually takes just 1 to 2 minutes. What I love most about this recipe is its straightforward approach – you don’t need to prepare a separate sauce in advance. You simply mix everything in as you go, saving time and dirty dishes!

Depending on the consistency of your SunButter jar (it can be creamier when freshly opened or a bit stiffer if it’s been in the fridge), it might take a moment to fully melt and integrate. Either consistency is perfectly fine! Just be sure to mix the SunButter Quinoa Fried Rice thoroughly to evenly distribute that delightful creaminess and “nutty” flavor to every single bite.

Serving Suggestions & Creative Variations for Your Fried Quinoa

Serve this warm SunButter Quinoa Fried Rice immediately in bowls or on plates. The vibrant colors and aromatic steam are sure to entice!

For an elevated experience, I highly recommend serving mine with a delightful drizzle of sriracha for an extra kick, freshly chopped green onion or chives for a fresh bite, and a sprinkle of sesame seeds for added texture and a visual appeal. These garnishes not only enhance the flavor but also make the dish restaurant-worthy.

If you’re looking to boost the protein content even further, this dish is incredibly versatile. Consider adding in:

• Baked Tofu: Cubed and baked until crispy, tofu absorbs flavors beautifully.
• Tempeh: Crumbled or diced tempeh can add a hearty, fermented flavor and substantial protein.
• Edamame: Shelled edamame beans are an easy addition for a pop of green and extra protein.
• Chickpeas: Roasted or simply added, chickpeas can provide a soft texture and fiber.

I personally find that oven-baked tofu pairs exceptionally well with the creamy, savory flavors of this quinoa fried rice, creating a truly balanced and fulfilling meal.

Efficient Meal Prep & Storage Tips

Because this recipe yields multiple servings, it’s absolutely perfect for meal prepping! Preparing a large batch on a Sunday means you’ll have delicious, healthy lunches or dinners ready to go throughout the busy week. This helps maintain that sense of “organization” we discussed earlier, making healthy eating effortless.

Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. This ensures freshness and prevents spoilage.

When you’re ready to enjoy your leftovers, they can be easily reheated. Simply warm them in the microwave for a few minutes until heated through, or gently reheat in a skillet on the stovetop with a tiny bit of oil for a crispier texture. This dish tastes just as good, if not better, the next day as the flavors have had more time to meld and deepen. Enjoy!

Discover More Delicious Vegan Rice Bowls

If you loved this SunButter Quinoa Fried Rice, you’re in for a treat! My kitchen is full of creative and flavorful plant-based bowl recipes that will inspire your next meal. Here are some of my favorite vegan rice and quinoa bowls that are equally satisfying and nourishing:

• Vegetable Quinoa Fried Rice with Edamame

• Cauliflower Rice Veggie Burger Bowl

• Turmeric Cauliflower Rice Bowls with “Eggy” Tofu 

• Sweet Potato & Forbidden Rice Power Bowls

• Broccoli Lime Rice & Black Bean Burrito Bowls

• Lentil & Winter Squash Cauliflower Rice Power Bowl

• Rainbow Rice Noodle Bowls with Miso Tahini Dressing

• Cauliflower Rice Tabbouleh Bowls 

I Want to Hear From You! Share Your Creations!

If you embark on the delightful journey of making this SunButter Quinoa Fried Rice recipe, I would absolutely love to hear about it! Your feedback fuels my passion for creating more delicious and wholesome recipes.

Please be sure to leave me a comment below, along with a rating and review, so I can use your invaluable feedback to craft even more “yums” for you.

Don’t forget to give me a shout on Instagram and use the hashtag #floraandvino to proudly show off your culinary creations. I love seeing how you bring these recipes to life in your own kitchens!

For more plant-based inspiration and to discover other recipes like this one, be sure to check out my Pinterest page. You can easily pin your favorites to make later.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!