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Fried Rice Style Quinoa with Almond Butter

Active Time: 30 minutes
Total Time: 30 minutes
  • Dairy Free
  • Gluten Free
  • Vegetarian
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Big Kids Plate
Toddler Plate

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Why we love it:

Using almond butter sweetens the sauce - but also gives it a depth and richness that you can’t quite place - but definitely want to know more about. We love this as a use-it-up recipe, so feel free to consider that the method and get creative. Plus, any leftovers involved shorten the prep time - if you can cook the quinoa (or rice) a day ahead this becomes a 10 - 15 minute meal tops!


  • 112 cups Quinoa
  • 3 cups Water
  • 12 teaspoon Kosher Salt
  • 4 Tablespoons Soy Sauce
  • 1 Tablespoon Maple Syrup
  • 1 Tablespoon Almond Butter (or sub peanut butter)
  • 1 Lime (zest and juice)
  • 2 teaspoons Chili Garlic Sauce (or sriracha, plus more to taste)
  • 5 Green Onions
  • 1 cup Carrot (finely chopped)
  • 112 cups Broccoli (chopped)
  • 1 Tablespoon Sesame Oil
  • 12 cup Cashews (optional, or peanuts)

Cooking Instructions

  • 1. QUINOA

    Rinse the quinoa if needed (read the instructions). Add to a large saucepan with the water and salt; bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 18 minutes or until water is absorbed and the quinoa is fluffy. Transfer cooked quinoa to a glass bowl or storage container and refrigerate (uncovered) to cool.

  • 2. SAUCE

    In the meantime, prepare sauce by adding all ingredients to a mixing bowl and whisking to combine. That is: 4 Tablespoons soy sauce, 1 Tablespoon maple syrup, 1 Tablespoon almond butter, zest/juice of 1 lime, 2 teaspoons chili garlic sauce (or sriracha), and 5 sliced green onions


    Dice carrots and chop broccoli florets. Dice broccoli stems.

    Heat a large skillet over medium-high heat. Add sesame oil, carrots; cover and cook for 3 - 4 minutes, stirring occasionally.

    Add the broccoli; stir, cover, and cook for 2 minutes.


    Add cooked quinoa. Stir to combine and cook for 1 minute. Then add all of the sauce and stir well. Add the cashews.

    Cook for a final 4 - 5 minutes, stirring occasionally. You want the quinoa to have a chance to sit at the bottom of your pan and get crispy.

  • 5. SERVING

    Serve in large bowls.

Check out our new features!


    top with sautéed or grilled shrimp
  • TOFU:
    add cubes or tofu when sautéing
    make with rice, farro, or pearl barley
    peanut butter or tahini, or use a few Tablespoons of miso
    any hot sauce, or omit
    ok to omit and use any oil
    go crazy! mushrooms, eggplant, peas, zucchini, corn, radishes, tomatoes - definitely use this sauce and method to clean out your produce drawer!
    have leftover chicken or pork? Dice it and add it to the sauce. You could also sauté thinly sliced raw chicken before the carrots

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • My kids love quinoa, it’s like rice but softer and fluffy. If it’s new to your kids, try a little plain or without the sauce. You can easily make this dish with white or brown rice or also with farro or pearl barley instead

For Toddlers

  • Make your own call on the almond butter, you could omit it and use tahini or add it to the grown-up portion later after removing their portion
  • Remove the nuts and garnish the bigger kids and grown-up portions with them

For Choosy Eaters

  • Deconstruct! Remove some sautéed carrots and broccoli from the pan. I’d add some frozen peas or edamame too for variety
  • Serve some quinoa plain, or make the sub for rice. You could even serve this with pasta like orzo or tiny shells
  • Serve a little sauce for dipping into, consider reserving some for them before adding the chili sauce
  • Add fruit to serve a full plate

Prep Ahead & Use It Up

  1. Cook the quinoa days ahead (this is even better for making this dish because it dries out a bit) or use any leftover grains
  2. Prep the sauce
  3. Prep any leftover chicken, pork or meat you have and want to add in (optional)
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