Quinoa Fried Rice with Chicken and Vegetables is a delightful twist on traditional fried rice, bringing together the nutty flavor of quinoa, tender chicken, and vibrant vegetables. This dish is perfect for a quick weeknight dinner or meal prep, and it’s a fantastic way to pack in nutrients without sacrificing taste. Plus, it’s a one-pan wonder, making cleanup a breeze.

Why This Recipe Works

This Quinoa Fried Rice recipe shines for several reasons. First, quinoa is a protein-packed grain that makes it a hearty base, offering a satisfying bite while being gluten-free. The combination of chicken and vegetables not only adds color but also provides a variety of textures and flavors. The use of sesame oil and soy sauce gives it that unmistakable fried rice flavor, while garlic and ginger add an aromatic touch. It’s a nourishing, balanced meal that can easily be customized to your preferences.

Ingredients at a Glance

4 tablespoons extra-virgin olive oil, divided
1 pound boneless skinless chicken breasts, cut into bite-sized pieces (about 2 medium breasts)
8 ounces sliced baby bella cremini mushrooms
2 large carrots, cut into 1/4-inch dice (about 1 1/4 cups)
1 large bell pepper (red, yellow, or orange), cut into 1/4-inch dice (about 1 1/4 cups)
3 garlic cloves, minced
2 teaspoons freshly grated ginger
3 large eggs, slightly beaten
2 cups cooked cold quinoa (the colder, the better! I make mine in advance and refrigerate it)
4 tablespoons low sodium soy sauce, plus additional to taste
1 tablespoon toasted sesame oil
2 teaspoons chili garlic sauce (Sambal Oelek, optional)
1 cup frozen shelled edamame, thawed
1 small bunch green onions, thinly sliced

Gear Up: What to Grab

Large skillet or wok – for stir-frying all the ingredients together.
Spatula or wooden spoon – for mixing and flipping ingredients as they cook.
Cutting board and knife – for prepping your vegetables and chicken.
Measuring spoons and cups – to ensure precise ingredient amounts.

Method: Quinoa Fried Rice with Chicken and Vegetables

Step 1: Prepare the Ingredients

Start by gathering all your ingredients. Make sure your quinoa is pre-cooked and chilled for the best texture. Dice your vegetables and chicken, and set them aside.

Step 2: Cook the Chicken

In a large skillet or wok, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add the bite-sized chicken pieces and season with a pinch of salt and pepper. Cook until the chicken is golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

Step 3: Sauté the Vegetables

In the same skillet, add the remaining 2 tablespoons of olive oil. Toss in the sliced mushrooms, diced carrots, and bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4: Scramble the Eggs

Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble them until just set, about 1-2 minutes. Then, mix everything together in the skillet.

Step 5: Add Quinoa and Chicken

Add the cooked quinoa and the previously cooked chicken back into the skillet. Pour in the soy sauce and toasted sesame oil, mixing everything well. If you like a bit of heat, stir in the chili garlic sauce. Cook for another 2-3 minutes, allowing the quinoa to heat through.

Step 6: Stir in Edamame and Green Onions

Finally, fold in the thawed edamame and sliced green onions, cooking just until warmed through. Taste and adjust seasoning with more soy sauce if desired.

Better Choices & Swaps

For a vegetarian option, substitute chicken with tofu or tempeh.
Use any seasonal vegetables you have on hand, like zucchini or snap peas.
If you prefer brown rice, feel free to replace the quinoa with cooked brown rice.
For a soy-free option, switch out soy sauce for coconut aminos.

Method to the Madness

This Quinoa Fried Rice with Chicken and Vegetables is not just a meal; it’s a versatile dish that you can tweak to suit your taste. The method is straightforward, making it accessible for cooks of all skill levels. The key is to ensure your quinoa is cold, which helps prevent it from becoming mushy when cooked. Stir-frying over high heat allows for a delightful crunch in your vegetables while maintaining their vibrant colors. This dish is all about balance—flavor, texture, and nutrition.

Cooling, Storing & Rewarming

Once you’ve made your Quinoa Fried Rice with Chicken and Vegetables, allow it to cool down to room temperature before storing. Transfer any leftovers to an airtight container and refrigerate for up to 3 days. When you’re ready to enjoy the leftovers, simply reheat them in a skillet over medium heat, adding a splash of water or soy sauce to help steam and warm it through. You can also microwave it in short bursts, stirring in between, until heated to your liking.

Helpful Q&A

Can I use leftover quinoa for this recipe?

Absolutely! In fact, leftover quinoa works best as it’s firmer and less sticky, making it perfect for fried rice.

What can I do if I don’t have edamame?

You can easily swap in other vegetables like peas, corn, or even diced zucchini. The key is to keep the colors and textures vibrant!

Is this recipe gluten-free?

Yes, as long as you use gluten-free soy sauce or coconut aminos, this recipe is gluten-free. Quinoa itself is naturally gluten-free.

Can I make this dish ahead of time?

Yes! This Quinoa Fried Rice can be made ahead of time and stored in the fridge. It’s perfect for meal prep or packing for lunch!

Before You Go

In closing, Quinoa Fried Rice with Chicken and Vegetables is a versatile dish that combines wholesome ingredients into a delicious meal. It’s not only quick to prepare but also a fantastic way to enjoy a nutritious, filling dish that can easily adapt to your pantry staples. Whether you’re looking to impress at dinner or meal prep for the week, this recipe is sure to become a favorite in your kitchen. So grab your skillet and get cooking! Enjoy every bite!