Quinoa Fried "Nice"

This healthy, fat-free Asian recipe uses quinoa in place of rice or noodles for a nutritious gluten-free vegan dinner.  Add in edamame, tofu, tempeh, or any of your favorite vegetables.  This is an easy meal-for-one or stretch to feed a family.  Kid approved.

MEDIUM          Servings: 4       Ready In: 20 minutes

Quinoa Fried Nice - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Asian Stir-Fry Recipe

Quinoa Fried Nice - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Asian Stir-Fry Recipe

Chef's Gluten-Free and Soy-Free Tips: Tamari is a gluten-free version of soy sauce.  If you need to avoid soy, you can use coconut aminos and and swap out the edamae for frozen peas

Chef's Gluten-Free and Soy-Free Tips: Tamari is a gluten-free version of soy sauce.  If you need to avoid soy, you can use coconut aminos and and swap out the edamae for frozen peas

Chef's Tip:  Carrot, scallions, ginger, and red chili bring healthy Asian flavor to this oil-free stir-fry.  Use this as a base to add any other veggies you like.  Bell pepper, pea pods, bean sprouts, and tofu all taste great in this healthy, vegan stir-fry

Chef's Tip:  Carrot, scallions, ginger, and red chili bring healthy Asian flavor to this oil-free stir-fry.  Use this as a base to add any other veggies you like.  Bell pepper, pea pods, bean sprouts, and tofu all taste great in this healthy, vegan stir-fry

Ingredients

3/4 cup quinoa
1/4 cup steel-cut oats
1 bunch scallions
2 baby bok choy
1 cup carrot (shredded or diced from 1 medium carrot)
2 inches (or 2 tbsp) fresh ginger
1 clove garlic
1 tsp red chili flake
1 tbsp tamari
1/2 cup shelled edamame
1 lime, cut into wedges, for serving


Pin It, Share It:

Quinoa Fried Nice - Healthy, Plant-Based, Oil-Free, Gluten-Free, Vegan Asian Stir-Fry Recipe Pin

Procedure

Gather ingredients. Use gluten-free oats and tamari to keep this gluten-free 

To toast grains: Place quinoa and oats in a wide pan. Cover and cook over medium heat, stirring often, just to toast, about 7 minutes. 

To prep veggies: Separate whites from greens in scallions and thinly slice both.
Do the same with the bok choy. Thinly slice the white part. Roughly chop green leaves.
Rinse sliced bok choy stalk under cold water to remove any grit
Dice carrots, mince ginger and garlic. Add red chili flake to the mix. 
Combine bok choy with carrot mix. 
To finish "rice": When quinoa is toasted, add bok choy vegetable mix to the pan. Stir well and cook just for a minute or two, to get a little color on the veggies. 

Add 2 cups of water, bring to a boil, cover, and simmer 10-12 minutes, until quinoa is done. 

Remove lid, cook off any excess liquid. 
Stir in tamari, edamame, and green bok choy leaves. 
Garnish with green scallion tops

Chef's Tips: Use any of your favorite veggies in this stir-fry.  Bell peppers, spinach, onion, and pea pods are all great mix-in.  This is a perfect end-of-week meal to clean out your fridge

Chef's Gluten-Free and Soy-Free Tips: Tamari is a gluten-free version of soy sauce.  If you need to avoid soy, you can use coconut aminos and and swap out the edamae for frozen peas


Step-by-Step Photos:

Nutrition Facts

Amount Per Serving (1/4 recipe)

Calories 202.89
Calories From Fat (16%) 32.83
% Daily Value
Total Fat 3.77g 6%
Saturated Fat 0.49g 2%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 428.86mg 18%
Potassium 475.04mg 14%
Total Carbohydrates 34.51g 12%
Fiber 5.81g 23%
Sugar 2.36g
Protein 9.41g 19%
Calcium 14.6mg 1%
Iron 65.03mg 361%
Vitamin A IU
Vitamin C 0.28mg <1%


Do I need to rinse quinoa? Do I need to cook it with oil? How do I know when it's done? Chef Katie Simmons will answer all of these questions for you. Plus, she'll share a professional chef tip on why you should toast the quinoa with spices to get the ultimate flavor.