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Alkaline Vegan Quinoa "Fried Rice" (No Tofu)

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Prep Time: 15 minutes
Cook Time: 20 minutes
Calories: 1491kcal


For the Quinoa

  • 2 cups Quinoa
  • 1 bell pepper
  • 2 cherry tomatoes
  • peas optional
  • carrots optional

For the Vegetables

  • 1 medium onion
  • 2 shallots
  • 4 green bell peppers chopped into large chunks
  • 4 cremini mushrooms
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • ½ teaspoon cayenne pepper optional
  • romaine lettuce optional


For the Quinoa

  • Add 1 cup of water to the skillet, bring to a boil, reduce the heat to low, and cover the skillet.
  • Cook for about 15 minutes, or until the quinoa is tender and the water has been absorbed.
  • Add in chopped cherry tomatoes, bell peppers, and onions. Remove the skillet from the heat and let it sit for 5 minutes to absorb the flavors. Set aside.

For the Vegetables

  • Heat the skillet over medium heat and add 1 tablespoon of avocado oil. Sautee onions, green bell pepper and shallots. Add sea salt, stir and set aside
  • Cook cremini mushrooms in agave. Stir in onion powder, sea salt and cayenne pepper. Top on romaine lettuce. Set aside.
  • Add the mushroom mix into sauteed onion mix. Serve with guacamole


Calories: 1491kcal | Carbohydrates: 273g | Protein: 58g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Sodium: 1219mg | Potassium: 3798mg | Fiber: 39g | Sugar: 27g | Vitamin A: 6121IU | Vitamin C: 556mg | Calcium: 288mg | Iron: 19mg