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Vegetable Quinoa Fried Rice
Servings: 4
  • 2 1/2 cups low-sodium vegetable broth
  • 1 cup uncooked quinoa
  • 1 tablespoon sesame seed oil
  • 1 cup button mushrooms, sliced
  • 2 eggs, beaten
  • 2 cups frozen vegetables, thawed (we used the carrots, corn & peas blend)
  • 1 teaspoon garlic powder
  • 1 tablespoon soy sauce
  • 3 scallions, chopped
  1. In a pot, start by bringing the vegetable broth to a boil
  2. Add the quinoa, place the lid, and cook over low-medium heat for 20 minutes
  3. Once the quinoa is cooked, set it aside
  4. In a wok or large pan, heat the sesame seed oil, and add the mushrooms
  5. Sauté for 1-2 minutes, and then add the beaten eggs
  6. Scramble for another couple of minutes and then add in the cooked quinoa, frozen vegetables, garlic powder, and soy sauce
  7. Sauté together for 5-7 minutes. Remove from the heat, and top with fresh scallions. Enjoy!