Quinoa Fried Rice (Vegan!)

You guys. Going vegan with a family isn’t supposed to be this easy. The kids shouldn’t come running into the kitchen, asking you what smells so good. They shouldn’t set the table all by themselves, then tuck themselves into their seats, forks held at the ready as if you’re feeding a roomful of starving soldiers.

Because vegan should be lame, right?

And vegan should be hard, right?

And boring, right?

What.ev.er. Forget everything you’ve ever thought about plant-based diets. Toss aside all that flotsam that says you could never live without meat or butter or cheese. Gird up your loins and prepare yourself to be challenged. Because this recipe is the first tool every human should have in their “you so too could be vegan” arsenal.

You so too could be vegan.

So I’ve been preparing a week by week shopping list of things you need to pick up as you start to transition from the old, nappy way of eating. I’ll post it soon, but this stuff up above here, Braggs Liquid Aminos? Go get you some. Whole Foods and Sunflower market in Colorado both carry the stuff. It costs about 6-bucks here, I don’t know how much it will cost in your neck of the woods. This product makes a great substitute for soy sauce and packs a bunch of nutrients you won’t find in traditional soy sauce. Of course, you can use soy sauce in the recipe, if needed, but I kind of dig the Braggs.

I wish I’d taken a picture of the pile of prepared veggies just before they were tossed into the wok. Massive city, y’all. There must have been two pounds of living food sitting on my cutting board.

Favorite part of the meal? When the teenager of the house pushed his bowl back after finished his second helping. “Mom? THAT was vegan? Holy crap, I am totally vegan.”

While I don’t feel the need to insist on a 100% vegan diet for my children (learning how to navigate the Western diet as a mostly plant-eater will take time) but for now, I’m just glad to start helping my children demystify the concept. If they know plant food tastes damn good, perhaps it will make it easier to pass on the fast food options that come their way.

One day at a time. But in the meantime, tonight we were totally vegan.


Vegan Quinoa Fried Rice


1 tablespoon olive oil
6 cloves garlic, finely chopped
1 tablespoon fresh chopped ginger (or 3 cubes of frozen ginger puree)
4 carrots, finely diced
1 red bell pepper, finely diced
1 bunch celery, finely diced
1/2 head cabbage, chopped
2 cups bean sprouts
2 tablespoons tahini
1/4 cup soy sauce (or Braggs Aminos)
juice of 1 lime
3 cups quinoa, cooked
2 cups frozen peas
2 cups frozen corn
1 bunch scallions, chopped
1 tablespoon black sesame seeds (optional)


Cook the quinoa, if needed.

In a large wok (and I really do recommend a wok for cooking this recipe), heat the oil over medium high heat. Add the garlic and cook for 1-2 minutes. Toss in the ginger and carrots and allow to cook for 3-4 minutes, or until the carrots are slightly softened. Add the bell pepper and celery. Cook a minute more, then toss in the cabbage and bean sprouts. Cook until the cabbage is wilted. Add the tahini, half of the soy sauce, and all of the lime juice. Stir until the veggies are well coated. Toss in the quinoa, add the peas and corn, then remove from the heat. Mix in the scallions. Sprinkle with black sesame seeds for garnish, then serve immediately and enjoy!

  Pin It

25 Responses to “Quinoa Fried Rice (Vegan!)”

  1. 1

    Tiffany on February 7, 2012 at 11:34 pm Reply

    Hi –

    This looks great! Would you be willing to share the recipe?

    • Brooke replied: — February 8th, 2012 @ 8:13 am

      Whoops! The html was mussed up. It’s there now!

  2. 2

    Jessica on February 7, 2012 at 11:58 pm Reply

    WHAT? Are you saying I can live with out meat, cheese or butter?!?

    Fine, I will give up meat. But I will fight till the death for cheese and butter! ;-)

    ….that said this quinoa looks beautiful Brooke!

  3. 3

    Blog is the New Black on February 8, 2012 at 4:15 am Reply

    MUST make this with tons and tons of veggies… divine!

  4. 4

    Dr Lisa @ Naked Moxie on February 8, 2012 at 8:16 am Reply

    Brooke, I love your website! I shared (and will be doing more of it) some recipes on my facebook wall. Thanks for the party on goodness! This recipe is awesome as many others! ~Dr. Lisa

    • Brooke replied: — February 9th, 2012 @ 1:24 am

      Thank you so much, Dr. Lisa!

  5. 5

    Heidi @ Food Doodles on February 8, 2012 at 10:56 am Reply

    Looks like my kind of meal! Love that it’s so packed with veggies, and that tahini in there really does sound delicious!

    • Brooke replied: — February 9th, 2012 @ 1:24 am

      Truly! It really is delish!

  6. 6

    Michele Brown on February 8, 2012 at 12:49 pm Reply

    I can’t wait to make this- it looks absolutely divine!

    • Brooke replied: — February 9th, 2012 @ 1:24 am

      Awww. Let’s get together and make it! XO!

  7. 7

    Amy on February 8, 2012 at 11:31 pm Reply

    Just a note on Braggs LAAs – it has naturally ocurring MSG (the FDA made them remove their “no MSG” label) and has been known to give people headaches. I heard this from a cooking instructor that is completely vegan and gluten-free. She used it for a few years before realizing they were the source of her headaches. There is plenty of info out there but here is a blog I found about it: http://www.passionatehomemaking.com/2009/09/choosing-a-natural-soy-sauce-why-braggs-liquid-aminos-is-not-it.html

    • Brooke replied: — February 9th, 2012 @ 1:23 am

      Thanks, Amy. Knowledge is power!

  8. 8

    Skye on February 9, 2012 at 10:11 am Reply

    Yum! I love vegan stir-fry but I’ve never thought of mixing it with quinoa!

  9. 9

    Paula on February 11, 2012 at 2:00 pm Reply

    Brooke, you might want to mention how to cook the Quinoa. I was surprised earlier this week when some friends mentioned that they hate it, and it turned out they didn’t know anything about rinsing, etc. My own success rate at having it taste really good is mixed. I buy it in bulk at Sprouts, a little SoCal chain that I’m sure you’ll like.

  10. 10

    TheDivaPlavalaguna on February 20, 2012 at 2:17 am Reply

    Hi there! Just wondering if this is three cups cooked or three cups uncooked quinoa? I’m guessing three cups cooked (since uncooked would turn massive) but just checking!

  11. 11

    Jessica on March 27, 2012 at 6:55 am Reply

    Goodness! I made this last night for my family and they LOVED it!! I have to “particular” eaters in my house and are suspect of new things…THEY LOVED IT! Thank you!

  12. 12

    Jill on May 3, 2012 at 11:20 am Reply

    This is a great use of quinoa, yum!

  13. 13

    Mary on June 21, 2012 at 5:10 pm Reply

    Oh this looks so good – love the ingredients – I think I could live on this food :)
    mary x

  14. 14

    Ashli on September 25, 2012 at 10:35 pm Reply

    Does this hold up well cold? It looks marvelous but sadly I’ll be in a situation where I can’t reheat it ):

  15. 15

    Skye on October 21, 2012 at 4:06 pm Reply

    Love this recipe! I have been missing fried rice so much, and this hits the spot! I didn’t have any tahini, so I just used soy sauce, and replaced the lime juice with lemon and it still turned out great. Thanks for this fantastic recipe :)

  16. 16

    Erica on December 29, 2012 at 12:12 pm Reply

    YUM! I bring this to school all the time and it always gets me through track practice! I like to put sausage patties and egg whites and a ton of spinach in mine! Here’s my recipe :http://cannella-vita.blogspot.com/2012/12/instarecipe-quinoa-fried-rice_29.html#

  17. Pingback: (via Quinoa Fried Rice (Vegan!) | Cheeky Kitchen) | VeganBlog.org

  18. Pingback: (via Quinoa Fried Rice (Vegan!) | Cheeky Kitchen) « We Live Social

  19. Pingback: ballers blog

  20. 17

    cooking rice on September 11, 2014 at 2:04 pm Reply

    I don’t even know how I finished up here, however I believed this
    post was great. I do not realize who you might be however certainly you’re
    going to a famous blogger when you are not already.

Leave a Comment