Easy Quinoa Vegetable Fried Rice

I created this recipe last month but completely forgot about it.  It’s been sitting on my Dashboard.  So, here it is.

Okay, Mr. M. couldn’t wait for dinner, so he settled for a take out.  However, he requested to have fried rice with the food he brought home.  Granted.  However, I really didn’t want to eat rice anymore.  I had quinoa on the stove and that’s when it hit me. Quinoa Fried Rice was created.



You probably notice adding an egg in the ingredients is optional.  I opted not to add it, so little J & A can have some.  I used the  remaining vegetables from making the quinoa breakfast casserole.


  • 1 cup cooked red and white quinoa
  • 4 oz. organic tofu, sliced in tiny bite pieces
  • 1 egg (optional)
  • 2 tablespoons Sesame oil
  • 3 large cloves garlic, minced
  • 2 tablespoons chopped onions
  • 1 stalk of green onions, thinly cut
  • 1/8 cup red bell peppers, cubed in small pieces
  • 1/2 zucchini, sliced in small pieces
  • a handful of broccoli florets, cut in small pieces
  • 1/2 cup dry Shiitake mushrooms, soak in hot water
  • 1 tablespoon soy sauce (to taste) and black pepper or you may use salt
  • 1 teaspoon flax seeds
  • 1 teaspoon Chia seeds
  • lemon wedge

I opted for salt instead of soy sauce.  It’s really delicious and healthy for you.  This fried rice is packed with nutrients such as protein, Vitamin C, potassium, iron, omega fatty acids and more.


  1. Remove Shiitake mushrooms from the water.  Squeeze to remove excess liquid.  You can save the liquid and use for stocks and soup. Cut off the stems. Slice the mushrooms; set aside.
  2. Heat a skillet or saute pan over medium heat and add the oil when hot.  Fry the egg and break it off with a spatula as it cooks or you can scramble the egg and cook it.
  3. Add the garlic and onions and saute until translucent.  Add the Shiitake mushrooms.  Stir-fry until the mushrooms are tender.  Add the rest of the vegetables.  Stir and cover.
  4. Turn down heat to medium-low at this point and let it cook until the vegetables are half cooked about 3 to 5 minutes depending on your stove.  Adjust accordingly.
  5. Add the tofu, quinoa, Flax seeds and Chia seeds.  Stir-fry for one minute or until heated through shaking the pan or skillet from time to time.
  6. Season with salt or soy sauce and black pepper to taste.  Stir until well-combined.
  7. Serve warm in a bowl and squeeze with lemon.


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©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

18 thoughts on “Easy Quinoa Vegetable Fried Rice

  1. I really do have to get on the quinoa bandwagon, Anna. The culinary world is passing me by, I’m afraid.This dish you prepared looks so appetizing and its far healthier than much that I’ve been eating lately. Maybe I should use your recipe for my launching point, It certainly has piqued my interest. Thanks!

    • Hello, John! It’s always a pleasure to have you dropped by. You are not the only one who felt that way. I too discovered quinoa a little late. However, with your expertise, I can’t wait what you have to share with us when you try quinoa. I’m sure it would be a hit. Thanks for your interest. I’m very honored. Have a fantastic day.

    • Thank you. It’s my pleasure. Yes, Chia seeds. You can add them to your cooking or frozen drinks for added nutrients.
      Thank you for your time. I appreciate you stopping by and leaving a comment. Have a great day!

  2. Hi, Anna. We have leftover red quinoa from last night’s dinner (which obviously included pesto! 😉 ). I will try this soon. The colorful vegetables and healthy seeds sound amazing. I am sick this weekend 😦 and will need something nutritious when my appetite returns. Great recipe!

    • Hi,Shanna! Leftover quinoa is great because it saves you a lot of time in the kitchen. You can just whip up a delicious side dish in no time anytime. 🙂

      Awww…sorry to hear you are sick. It’s going around. Mr. M is too. I made him lemon and honey tea with licorice, elm bark, and cinnamon tea this morning. It helped eliminate my stubborn cough without taking over-the-counter medicine. So, I’m doing the same with Mr. M. I hope you get well soon. Please do take care and keep warm. Take it easy and drink sufficient amount of fluids. You’ll be back blogging in no time. 🙂 Thanks for stopping by my PRCCSS.

      • Hi, Anna! Now the whole family is sick, even the hubby. I will try your tea remedy. I have an herbal, organic chinese tea with all of the ingredients… I found it this morning at the Co-Op. 🙂 I know, I haven’t blogged in forever! Just trying to keep the family afloat! Of course, the hubby is going to work sick. Irony: he’s a doctor. HA. I hope “Mr. M” is back to business in two seconds flat. Take good care! xx Shanna

      • Oh, Shanna! I’m sorry to hear the whole family is sick. It’s more difficult to take care of your family when you are sick too. Do take care, Shanna. Get plenty of rest PRCCSS. You’ll be back blogging in no time. 🙂
        We all get snowed in, so Mr. M got a chance to take it easy today while working from home. He is feeling a bit better now at least. The tea is helping and suppresses the cough for hours. I’m going to make him a cup (again) before bed time.
        Sending prayers to your way, Shanna. Take care as well. Thanks for stopping by.

      • Your tea recommendation, along with a nasal cleanse, has my hubby talking again! Important for a surgeon! Thank you, Anna! 🙂 You know more than the doctor and he sends thank you’s, amiga. xx

      • That’s great news, Shanna. I’m glad. Your tender loving care also made him better besides the tea and nasal cleanse. The pleasure is all mine, Shanna. I hope you feel better now too. *Hugs* 🙂

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