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Horizontal image of a white bowl of a grain dish with mixed vegetables.

Quinoa Fried “Rice” with Mixed Vegetables

  • Author: Kelli McGrane
  • Total Time: 25 minutes
  • Yield: 4 servings as a main dish, 6 servings as a side dish 1x


Great as a healthy side dish or a vegan-friendly main dish with crumbled tofu, our quinoa fried “rice” is ready in less than 30 minutes.


  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or low-sodium vegetable broth
  • 1 block extra firm tofu, drained (optional)
  • 1 teaspoon canola oil
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • ¼ cup low-sodium soy sauce (or gluten-free tamari)
  • 12-ounce bag frozen mixed vegetables


  1. Place rinsed quinoa and water or broth in a medium saucepan and bring to a boil over high heat. Once boiling, reduce heat to low and cover. Simmer for 15 minutes and then let sit for 5 minutes before fluffing with a fork.
  2. If using, wrap tofu in a paper towel and place between two cutting boards. Place a heavy object, such as a book or full tea kettle, on the top cutting board to press out extra moisture. Set aside to press for 10 minutes while the quinoa is cooking.
  3. Once pressed, use a fork or potato masher to crumble the tofu. Set aside.
  4. Place a wok or large saucepan over medium-high heat and add the canola oil. Once oil is hot, add garlic and ginger. Saute until fragrant, about 1 minute, and then add crumbled tofu, if using. Saute for 3 minutes, or until tofu is warmed through.
  5. Add soy sauce and mixed vegetables to the wok and cook another 3-5 minutes, or until vegetables are hot and softened.
  6. Transfer cooked quinoa to the wok and stir well to combine. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: Vegan

Keywords: vegan, quinoa, fried rice, tofu, mixed vegetables