If you’re looking for a nutritious twist on classic fried rice, this quinoa-based version is packed with plant-based protein, vibrant vegetables, and a savoury scrambled tofu that mimics the texture of eggs. Quinoa is naturally gluten-free and rich in essential amino acids, making it an excellent substitute for rice. Combined with edamame, kale, peppers, onion, carrots, and mushrooms, this dish is a colourful, flavourful, and satisfying meal that comes together quickly. Perfect for a weeknight dinner or meal prep.
Ingredients
For the Quinoa:
½ cup quinoa, rinsed
1 cup water
For the Stir-Fry:
200g firm tofu, drained and crumbled
¼ teaspoon turmeric powder
½ teaspoon black pepper
1½ tablespoon olive oil
½ onion, diced
¼ cup red bell pepper, diced
½ carrot, finely chopped
2-3 mushrooms, sliced
½ cup edamame (fresh or frozen)
¼ cup cabbage, chopped
4 broccoli tender stems, chopped
1 clove garlic, minced
1 tablespoon soy sauce or tamari (more to taste)
Salt
1 teaspoon toasted sesame seeds (for garnish)
Spring onions or fresh coriander, chopped (for garnish)
Instructions
Step 1: Cook the Quinoa
1. In a medium saucepan, bring the water to a boil. Add the rinsed quinoa and salt, reduce the heat, and cover. Simmer for 12-15 minutes or until the quinoa is tender and the water is absorbed. Add more water if required and cook until fluffy.
2. Fluff the quinoa with a fork and set aside.
Step 2: Stir-Fry the Tofu
1. In a pan over medium heat, warm the olive oil. Add the onion and garlic and cook until fragrant and softened. Add crumbled tofu and sprinkle in the turmeric and pepper. Stir well to coat the tofu evenly. Cook for a minute.
Step 3: Stir-Fry the Vegetables
1. Add the carrot, broccoli stems and mushrooms. Stir-fry for another 3-4 minutes until slightly tender.
2. Add red pepper and soy sauce.
3. Toss in the edamame, broccoli florets and cabbage, stirring for another 2 minutes until the cabbage is wilted.
Step 4: Combine Everything
1. Add the cooked quinoa to the pan and mix well with the vegetables.
Step 5: Serve
Remove from heat and garnish with toasted sesame seeds and chopped spring onions or coriander.
Serve warm as a standalone meal or with a side of kimchi or a light cucumber salad.
This quinoa fried rice is wholesome, delicious, and endlessly customisable, feel free to add other vegetables or spices to suit your taste!