Thai Quinoa “Fried” Rice

  • Author: Alexis Joseph, MS, RD, LD
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6-8 1x
  • Category: Main Meal


Forget the takeout and enjoy this satisfying, healthy meal chock full of high-protein quinoa, edamame, veggies, and peanut sauce in the comfort of your own home.



For the “fried” rice:

  • 2 cups dry quinoa
  • 3 cups water
  • 1 tbsp coconut or extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 2 cups broccoli slaw
  • 1 1/2 cups sliced bell pepper (I used thawed from frozen)
  • 1 cup edamame (I used thawed from frozen)
  • 2 baby boy choy, chopped

For the sauce:

  • 1/2 cup reduced sodium soy sauce (sub tamari for gluten-free)
  • 3 tbsp creamy peanut butter
  • 1 tbsp toasted sesame oil
  • 3 tbsp pure maple syrup
  • Juice of half a large lime
  • 1 tsp sriracha
  • pinch red pepper flakes (more to taste)
  • optional topping: green onions, peanuts


  1. Place quinoa and water in a medium pot. Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes. Fluff with a fork and set aside.
  2. Meanwhile, stir together sauce ingredients and set aside.
  3. Heat oil in a large pot or dutch oven over medium heat. Once hot, add onion. Sautee for 3 minutes and then add garlic and ginger. Saute for another minute or until fragrant. Add broccoli slaw, peppers, and edamame. Sautee for 5 minutes.
  4. Add bok choy and saute for another 2 minutes.
  5. Turn off heat. Add cooked quinoa and sauce to veggie mix, stirring to combine. Season to taste with soy sauce, red pepper flakes, and/or sriracha if desired. Top with green onions and peanuts if desired. Serve hot or cold.