Pumpkin Quinoa “Fried Rice” with Stir-Fried Vegetables

Pumpkin Quinoa “Fried Rice” with Stir-Fried Vegetables

Chinese take-out in a flash, this is actually two dishes in one! Amazingly flavorful and aromatic, this light yet filling meal will refresh your taste buds and endear you to the amazing warmth of Activz Pumpkin Powder. Kid-tested and approved!

Makes 13 cups


  • Vegetable Stir-Fry:
  • 1 T extra virgin olive oil
  • 3 c chopped fresh broccoli
  • 3 c chopped fresh bell peppers (orange, red, and yellow work well)
  • 1 T Bragg Liquid Aminos (or 1 T low-sodium soy sauce)
  • 1 tsp sesame oil
  • Quinoa “Fried Rice”:
  • 2 T grapeseed oil
  • 1 egg, whisked (optional)
  • 6 c cooked quinoa (cold day-old works best)
  • 1 c chopped green onions
  • 2 tsp dried ginger
  • 1 tsp dried garlic
  • 1/2 tsp white pepper
  • 3 T Bragg Liquid Aminos (or 3 T low-sodium soy sauce)
  • 3 scant T Activz Pumpkin Powder
  • Garnish:
  • Crushed peanuts
  • Lime wedges
  • Fresh bean sprouts


  1. To make Vegetable Stir-Fry, heat wok or large frying pan to medium-high heat. Add olive oil and vegetables and sauté about 4 minutes. Add Liquid Aminos and sesame oil and cook another 3-4 minutes. Pour vegetables from pan into a large bowl and set aside.
  2. To make Quinoa “Fried Rice,” add 1 T grapeseed oil to the same wok used for the stir-fry and quickly scramble egg. Spoon egg into the bowl holding the stir-fried vegetables.
  3. Add remaining grapeseed oil and quinoa to wok. Fry 2-3 minutes, mixing regularly.
  4. Add green onions, spices and Liquid Aminos. Continue cooking till heated through and slightly browned.
  5. Turn off burner and add Activz Pumpkin Powder, stirring thoroughly. Taste and add more if desired.
  6. Top quinoa dish with vegetables and dig in.

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