Quinoa Fried Rice

Serves 4

20 Minute Prep Time

By Morgan Shupe on January 24, 2013 , categorized in Dinner, Sides & Appies

For the second instalment of our Quinoa Recipe Series, Chef Morgan shares her delicious Quinoa Fried “Rice” recipe. Flavorful and packed with veggies, this recipe is the perfect better-for-you substitute for the comfort food favorite. Adjust the spice level to your tastes and enjoy!



  • 1 tsp coconut or olive oil
  • ½ onion, diced
  • 3 cloves garlic, minced
  • ½ Tbsp ginger, minced
  • ¼ cup assorted mushrooms, sliced
  • ¼ cup carrots, shredded
  • ¼ cup cabbage, small dice
  • ¼ cup red bell pepper, small dice
  • ¼ cup edamame beans
  • 1½ cups cooked quinoa, room temperature or cold
  • 1 tsp sriracha chili sauce, or to taste, depending on desired spice
  • 2 Tbsp tamari or soy sauce
  • Sesame oil, for drizzling
  • Toasted sesame seeds, for garnish


  1. In a wok or sauté pan, heat oil over medium-high heat. Add onion and cook 5 – 7 minutes, or until translucent.

  2. Add garlic and ginger and sauté another 3 – 4 minutes.

  3. Add mushrooms, carrots, cabbage and red pepper. Sauté 4 – 5 minutes.

  4. Add edamame. Sauté 1 minute.

  5. Add in quinoa, sauté for 3 – 5 minutes or until quinoa is hot.

  6. Add in sriracha and soy sauce. Sauté 2 minutes.

  7. Drizzle sesame oil and sesame seeds on top for serving.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.