Salud Super Food is a hidden gem located in Puerto Vallarta. There were a lot of Smoothies and Perfect Oats. They also had Bowls. One day, I saw their Mediterranean quinoa dish and was so happy I tried it. The vegetables were perfectly saucy and seasoned, and I got my daily dose of greens all in one bowl.
What’s my biggest takeaway from this experience? The Quinoa was crisp and golden, as if it had been stir-fried.
When I arrived home, I immediately went into the kitchen to test the recipe.
Fried Rice: Origin and History
It is not known where fried rice originated, but its first mention was in a book on Chinese cuisine dating back to the Sui Dynasty (between 569-618). According to the story, Emperor Yang Guang tried this dish in Yangzhou. He loved it so much that it became an Imperial dish.
Yangzhou fried rice is a standard recipe that includes rice, eggs, and meat. It also contains fish, bamboo shoots, and mushrooms.
This plant-based version is a departure from the traditional in terms of ingredients. However, it is equally colorful and cooks quinoa twice to give it a “fried effect.”
How to Make Quinoa Fried Rice
When your Quinoa has been prepared in advance, this dish only requires 10 Ingredients. It also takes less than 30 minutes. You probably have leftover Quinoa most days if you are like us.
Add your Quinoa to the veggies once they are soft. Stir-fry it until crispy.
It would be a great weeknight meal, or you could make it ahead and have leftovers. Cashews were added to give it a bit more crunch. You could also try roasted peanut tempeh or crispy peanut tofu.
- White Quinoa cooked and cooled to 3 cups
- 4 Tbsp coconut aminos
- Maple syrup, 1 Tbsp
- 1 Tbsp Almond butter
- 2 Tbsp of lime juice
- Add more according to taste.
- 1/4 cup diced Green Onion
- 1 tbsp sesame seed oil (or sub-water)
- 1 cup finely chopped Carrots
- 3 Tbsp coconut aminos (DIVIDED)
- Green onions, chopped (save the green tops to garnish).
- Chop 1 1/2 cups broccoli
- 1 cup raw cashews or 1/2 cup roasted almonds
- If you haven’t yet prepared Quinoa (*prep/cook times do not include quinoa preparation), add rinsed Quinoa into a large pan and toast over medium heat for two minutes. Bring water to a rolling boil. Reduce heat to simmer and cover. Cook for 18 minutes or until the water has been absorbed. Refrigerate (uncovered) cooked Quinoa in a glass container or storage bowl. Cover the Quinoa once it has cooled completely. The product will keep for up to a week in the fridge or up to a month in the freezer.
- Meanwhile, prepare the sauce by adding all ingredients into a bowl and whisking them together. Add more seasoning if you want it hotter, more lime if you like acidity, maple for sweetness, almond for nuttiness, or coconut aminos if you prefer saltiness. Set aside.
- Heat a large pan (or wok) over medium heat. Once the sesame (or water) is hot, add carrots and a third of coconut aminos. Cover and cook for 3-4 minutes while stirring. The carrots are the hardest to cook, so you need some time by themselves.
- Add the broccoli, cashews, and green onions ( optional) along with another third of coconut aminos. Stir, cover, and cook for two minutes or until the broccoli is slightly browned.
- Add the cooked Quinoa along with the remaining coconut aminos. Stir to coat, and cook for one minute. Add sauce and stir.
- Cook for a further 4-5 minutes while stirring every so often. You want to give the Quinoa a chance for it to get crispy at the bottom.
- You can serve it as-is or add extra cashews and green onions to garnish. Fresh is best. Keep leftovers covered in the fridge for up to four days or in the freezer for up to one month. Reheat the food on the stovetop.