Delicious & Healthy Vegetable Quinoa Fried “Rice” with Edamame | Easy Vegan & Gluten-Free Stir-Fry

Discover a vibrant and nutritious twist on a classic with this Vegetable Quinoa Fried “Rice” with Edamame. Packed with fresh vegetables and plant-based protein, it’s a complete meal or a delightful side dish that’s both satisfying and incredibly easy to make.

How was your week? Mine was certainly eventful, to say the least. It felt like one of those weeks where every little thing decided to go awry. For instance, our trusty dishwasher finally gave up the ghost after a week of suspiciously crackling cycles. The service technician, after a thorough investigation, emerged with handfuls of perfectly polished almond pieces from the drain – a testament, perhaps, to my enthusiastic, albeit messy, food blogging endeavors!

He just chuckled and shook his head, continuing to retrieve almonds while I tried to explain the challenges of keeping a food blogger’s kitchen spotless. Needless to say, with a non-functional dishwasher, the thought of takeout almost seemed appealing. Almost. Because even in the midst of kitchen chaos, the idea of whipping up this Vegetable Quinoa Fried “Rice” with Edamame sounded infinitely better. It’s the kind of wholesome, comforting meal that transcends minor household mishaps.

This recipe proves that you don’t need a perfectly sparkling kitchen to create something delicious and nourishing. All you truly require is some pre-cooked quinoa, your favorite medley of fresh vegetables, and ideally, a working stovetop – though a working dishwasher would certainly be a bonus for cleanup! So, let’s leave the almond-filled drain worries aside for a moment and get ready to stir-fry our way to a truly satisfying meal.

Crafting Your Perfect Vegetable Quinoa Fried “Rice”

Growing up, whenever my family ordered Chinese food, a generous portion of fried rice was always on the table, shared by everyone. While it often contained chicken, my younger self was always on a mission, meticulously sifting through the browned rice, eagerly searching for every tiny green pea and bright orange carrot piece. The discovery of a snow pea pod or a vibrant broccoli floret felt like finding hidden treasure – I was truly #blessed!

What I always craved was a truly hearty, vegetable-forward fried rice, brimming with vibrant goodness. It’s often said that you should strive to be the person or create the things you needed most when you were younger. Well, consider this recipe my answer to that childhood yearning. This Vegetable Quinoa Fried “Rice” with Edamame is designed to be exactly what I always wanted: a delicious, nutrient-dense, and satisfying dish that puts vegetables front and center, elevated with the wholesome power of quinoa and edamame.

The Hearty Base: Bob’s Red Mill Organic Tri-Color Quinoa

When it comes to grains, are you firmly team quinoa, or do you lean more towards rice? While I happily incorporate both into my diet, if I had to pick a favorite, quinoa would win every time. For this particular “fried rice” creation, I chose Bob’s Red Mill Organic Tri-Color Quinoa as the robust and nutrient-rich foundation. This beautiful blend combines organic white, black, and red quinoa, offering a wonderfully nutty flavor and a light, fluffy texture that holds up perfectly in a stir-fry.

Quinoa is often hailed as an ancient superfood, and for good reason. It’s not just delicious; it’s a nutritional powerhouse. As a complete protein, it provides all nine essential amino acids, making it an excellent choice for a plant-based diet. Furthermore, it’s naturally gluten-free and packed with dietary fiber, which aids digestion and helps keep you feeling full and satisfied. Its slightly chewy yet tender consistency adds an intriguing depth to this dish that traditional rice simply can’t replicate. If you’re new to quinoa, this recipe is a fantastic way to introduce its versatility and health benefits into your cooking routine. And for all you dedicated rice lovers out there, don’t worry – you can absolutely substitute cooked rice for the quinoa in this recipe and still achieve a wonderfully flavorful meal.

Customizing Your Stir-Fry: Swaps and Substitutions for Flavor and Nutrition

This Vegetable Quinoa Fried “Rice” recipe is incredibly versatile, making it easy to adapt to your preferences or whatever fresh produce you have on hand. For a classic and visually appealing combination, I’ve used sweet carrots, tender peas, and aromatic onion. These staples provide a fantastic base of flavor and texture that everyone loves.

However, the beauty of a stir-fry lies in its flexibility. Feel free to get creative with your vegetable choices! Consider adding finely chopped broccoli florets for extra crunch and nutrients, crisp snap peas for a delicate sweetness, or shredded cabbage for a satisfying bulk. Remember to chop your chosen vegetables into small, uniform pieces to ensure they cook quickly and evenly in the stir-fry. Experimenting with seasonal vegetables can also keep this dish fresh and exciting all year round.

Beyond the classic veggies, a key component of this recipe is steamed edamame. These vibrant green soybeans are not only beautiful but also contribute significantly to the dish’s nutritional profile. They offer a boost of plant-based protein, complementing the quinoa to create an even more satiating and energizing meal. You’ll love how edamame adds a wonderful chewy texture and a pop of bright color, enhancing both the visual appeal and the overall heartiness of the “fried rice.” Edamame is an unprocessed source of protein, antioxidants, and fiber, making it an incredibly healthy addition to any meal. I plan to incorporate this “mame” more frequently in my recipes this year due to its impressive nutritional benefits and delightful taste.

For an extra layer of flavor, consider adding a dash of sesame oil at the end for its nutty aroma, or a sprinkle of toasted sesame seeds for texture. A splash of rice vinegar can also brighten the flavors and add a subtle tang. This recipe serves as a perfect canvas for your culinary imagination!

Serving Suggestions and Meal Prep Tips

This Vegetable Quinoa Fried “Rice” with Edamame is perfect for any occasion when you’re craving healthy and flavorful “Chinese-inspired” food, but want to skip the takeout container. It’s wonderfully hearty and robust enough to stand alone as a satisfying main meal, providing all the essential nutrients you need. Yet, it’s also light and versatile enough to serve as a vibrant side dish alongside other Asian-inspired entrees, grilled proteins, or even a simple salad.

If you’re looking to boost the protein content even further, this dish welcomes additional plant-based powerhouses. Try stirring in some crumbled tempeh for a meaty texture and earthy flavor, or adding scrambled tofu for a soft, savory element. Both integrate beautifully and further enhance the dish’s nutritional value, making it even more fulfilling.

For optimal flavor and a touch of heat, I highly recommend garnishing your plate generously with freshly chopped green onions right before serving. A drizzle of sriracha or your favorite chili garlic sauce can also add a delightful kick, elevating the savory notes of the tamari and fresh vegetables. Don’t be shy with the toppings – they add both flavor and visual appeal!

Making Ahead & Storage:

This “fried rice” is also an excellent candidate for meal prepping. You can cook a larger batch at the beginning of the week and enjoy it for healthy lunches or quick dinners. Store any leftovers in an airtight container in the refrigerator for 3-5 days. To reheat, simply warm it gently in a skillet on the stovetop over medium heat, adding a splash of water or vegetable broth if needed to prevent drying, or microwave until heated through. The flavors often deepen overnight, making it even more delicious the next day!

Mastering the Art of Stir-Frying

Achieving the perfect stir-fry texture and flavor requires a few simple techniques. The key is high heat and quick cooking. Make sure your pan (preferably a wok or a large skillet) is piping hot before adding the oil and vegetables. This creates that desirable slightly charred, tender-crisp texture. Don’t overcrowd the pan; cook vegetables in batches if necessary to prevent steaming, which can lead to soggy results. Adding ingredients in stages, starting with harder vegetables like carrots and onions, then moving to quicker-cooking items and finally the pre-cooked quinoa and edamame, ensures everything is cooked to perfection without becoming mushy.

More Wholesome Vegan Bowls to Explore

If you loved this Vegetable Quinoa Fried “Rice” with Edamame, you’re in for a treat! We have a treasure trove of other delicious and nutritious vegan bowl recipes that celebrate vibrant flavors and plant-based goodness. Explore these options for more meal inspiration:

• 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 

• SunButter Quinoa Fried Rice

• Forbidden Fried Rice

We’d Love to Hear From You!

If you decide to make this delightful Vegetable Quinoa Fried “Rice” with Edamame recipe, please don’t hesitate to let me know how it turned out! Your feedback is incredibly valuable and helps me create more delicious content for you.

Be sure to leave me a comment below with your thoughts, a star rating, and a review. I love hearing about your cooking experiences and how you made the recipe your own.

Also, give me a shout on Instagram! Use the hashtag #floraandvino to share your beautiful creations with our community. I always enjoy seeing your culinary masterpieces.

Don’t forget to check out my Pinterest page, where you can find and pin more wholesome recipes like this one to add to your meal planning for later.

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XO Lauren

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This post is brought to you by Bob’s Red Mill, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!