You will not be subscribed to our newsletter list. I was excited to make this today. I made it exactly as directed as I usually do the first time trying a recipe. It is healthy using quinoa and the vegetables.

A little high in sodium if you are trying to watch that. Trying to get the quinoa crispy resulted in a pan with black stuck on quinoa. Sorry it made a mess, Laura! dry quinoa actually makes about 5 c. cooked quinoa. So to make only 3 c. cooked quinoa, you should plan to use 1 c. This was delicious.

As a gluten free, egg free, vegetarian, it is almost impossible to get Chinese fried rice. This hit all the spots! So tasty and delicious. As usual, I edited the recipe to fit what I had on hand. I used a whole bag of fresh broccoli it was perfect for those who wanted a heartier bite and instead of coconut aminos I used this Vegetarian oyster sauce.

I also used sunflower butter instead of almond butter. It was delicious! I will make this again. This recipe is easy and addictive! The taste and texture combo is outstanding. I was a little concerned the veggies might be overdone but I followed the instructions and they were absolutely perfect: not raw, not mushy, with just the right amount of bite.

The only tweak I made was to add a bit more carrots and broccoli than called for, and there was still plenty of flavorful sauce to enjoy.

This recipe is a keeper that will definitely go into the rotation! I love this so much I made it several times over the past year. I use soy sauce for coconut aminos and use crunchy peanut butter. Easy to substitute whatever onion is on hand or roasted nuts.

My main change is to increase the amounts of vegetables — broccoli , carrots and add maybe julienne red bell pepper or asparagus or peas or cauliflower — basically increase vegetables and sauce to accommodate. Great taste! I was able to get the rice crispy at the bottom of the pan without burning it, but then it just started stuck on a layer at the bottom of the pan instead of coming off into my bowl.

Any tips on how to make it not just get stuck there? Next time I make it, I may omit the almond butter. The flavor was ok but my rice ended up more mushy than I wanted and I think it might have been because of the almond butter. Hi Simone, adding more oil should help prevent sticking.

Were you using quinoa or rice? This recipe uses quinoa! Thanks for the tip! Yes I used one-day old cooked quinoa. Would you add the oil right before the quinoa? Because I found that all the original oil I put in before the carrots was mostly absorbed by the time I got to the quinoa.

I really wanted to love this recipe. Did you make any modifications? Would you mind sharing what you disliked about it?

I just love your recipes so much; I find them very flavorful, and I am always looking for new recipes with a good amount of seasoning to add variety to my vegetarian diet. I love lentils, and I love quinoa. I just made this one, and yes, I love this quinoa take on fried rice!

Made it exactly as the recipe states and bought the chili garlic sauce just for it. I finally found it in a large local supermarket. I had tried unsuccessfully to find it for past recipes — even the more mainstream brand.

Bought 2 jars. The sauce is perfect. The whole thing was delish! Thank you for the lovely review and for sharing your modifications! My husband and I loved this recipe and thought it was even better the 2nd night. Delicious with a garnish of chopped, roasted cashews and a slice of lime.

It is my new favorite. This was amazing!!!!!!! My new go to for a flavorful side dish! It is hard to find something both kids will eat and surprise! They loved it!!!! Its super easy to whip up — less than 30 minutes, start to finish and it is packed with flavor and nutrients. One of my favorite things about this recipe is all the different textures from the crunchy broccoli and cashews to the soft and fluffy quinoa.

Quinoa is one of my favorite seeds to add into my diet because it has 8 grams of protein — nearly as much as an egg and 6 grams of fiber per cup.

It is super filling while also giving you the essential proteins you need making it a complete meal when you bulk it up with vegetables.

This dish is so simple and will keep you energized without weighing you down. It is great over a salad for lunch or as a side dish for dinner.

Either way the simplicity and amazing flavor will be sure to keep you coming back to this recipe! Victoria, B. Easy, delicious and versatile. I agree with a previous reviewer who questioned the water to quinoa ratio - it should be 2 parts water to 1 part quinoa. This dish is so easy to make and has been added to our weekly menu!

I also add different proteins to give it a little twist - some days chicken breast, other days shrimps and some days I serve it as a side dish and just cook it with veggies I have on hand.

Easy and love that it's healthy too! Made this for my health conscious girlfriend and we both loved it. I tripled the chicken, used baked thighs, and added about a cup of chopped swiss chard it was perfect.

Much like fried rice but light and fluffier IMO. Used jalapeno instead of chile, doubled the scallions, used 14oz chicken breast, snap peas instead of snow. Had to double the soy sauce for our taste. It made a lot and I really liked it but hubby isn't a fan of quinoa :.

Philadelphia, PA. So, I was looking for a recipe that would use ingredients I already had on hand, as the weather in Chicago is brutal right now.

I also wanted an entree that wasn't very heavy, as we've had a lot of heavy meals during the holidays. This was perfect on both counts. I was afraid that my usual way of cooking the quinoa in a rice cooker would not work for this recipe.

the quinoa gets pretty soft. The hulls released, but there was still crunch to them. I added some dried hot pepper to the recipe, and some lime slices on the side, and it was perfect. This one is definitely going in the rotation. Added some leftover boiled shrimp.

Used my wok and it cooked up in about 5 minutes. Added celery and thinly sliced leek too. Used serrano instead of red chili. Used coconut oil. Lake Tahoe, NV. This has become a staple in our house!

We use way more carrots than the 1 the recipe calls for, and prefer green beans instead of snow peas we throw them in with the carrots and add the red bell pepper once they are close to being done.

Works well with corn added in too! Delicious, healthy, and easy :. This was really good; much better than I thought it would be. I didn't see anybody else mention that, but I usually cook quinoa with water 2 to 1.

Falls Church, VA.