Veggie Loaded Quinoa Fried Rice

This super simple and nutritious quinoa fried rice is loaded with vegetables and bursting with flavor. An easy weeknight dinner that everyone will love.

📝 Ingredients

• 2 tsp oil (you can use any kind here, we used sesame oil)
• 1 cup uncooked quinoa, rinsed
• 1/2 tsp salt
• 4 tsp toasted sesame oil, divided
• 24 oz frozen broccoli, thawed (see note)
• 1 large zucchini, diced small
• 1 large yellow squash, diced small
• 8 oz baby Bella (cremini mushrooms) or white mushrooms, sliced
• 3.5 oz oyster mushrooms, sliced
• 1 cup frozen shelled edamame, thawed
• 1 cup frozen corn kernels, thawed
• 1 2-inch piece fresh ginger, grated
• 1 clove garlic, minced
• 1/4 cup tamari (or to taste)
• 2 tbsp coconut aminos
• Optional toppings:
• Tofu (we love using this one for this dish )
• Chopped cashews or salted peanuts
• Sriracha
• White or black sesame seeds

👨‍🍳 Instructions

1. 1To prepare the quinoa, heat the oil in a medium-size saucepan. Add the quinoa and cook over medium heat for 1-2 minutes, stirring often, so it's well coated with the oil. Add 1 1/3 cups of water and the salt. Bring to a boil, cover, and simmer for 15-20 minutes, or until the water has been absorbed and the quinoa is tender but not mushy. Remove from the heat, let sit, covered for 5 minutes, then fluff with a fork. Set aside
2. 2In the meantime, heat 2 teaspoons of the sesame oil in a large nonstick skillet or wok. Add the broccoli and cook over medium-high heat for 3-5 minutes (depending on how firm you like it), tossing often. Set aside
3. 3Heat the remaining 2 teaspoons of sesame oil. Add the zucchini, yellow squash and mushrooms and cook over medium-high heat for 8-10 minutes (again, depending on how firm you like it).
4. 4Reduce the heat to medium, add the cooked broccoli, edamame, corn, grated ginger, garlic, cooked quinoa, tamari, and coconut aminos and toss well. Cook for another 3 minutes.