Vegetarian Dirty Thai Fried Quinoa Recipe | Yummly

Vegetarian dirty Thai fried quinoa

EAT GOOD 4 LIFE(65)
Bernie S: "This was an incredible dish. Lots of flavor. I ma…" Read More
10Ingredients
20Minutes
390Calories
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Vegetarian dirty Thai fried quinoa

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Ingredients

US|METRIC
6 SERVINGS
  • 2 cups quinoa (uncooked)
  • 3 peppers (organic, different colors)
  • 12 oz. fresh green beans
  • 16 oz. extra firm tofu (cubed)
  • 2 Tbsp. fresh ginger (chopped)
  • 2 Tbsp. olive oil
  • sesame seeds (optional)
  • 1/3 cup soy sauce (reduced)
  • 2 Tbsp. red curry paste
  • 2 Tbsp. water
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    NutritionView More

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    390Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories390Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium820mg34%
    Potassium670mg19%
    Protein22g43%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber8g32%
    Sugars2g4%
    Vitamin A10%
    Vitamin C10%
    Calcium60%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(65)

    Reviewer Profile Image
    Bernie S 2 months ago
    This was an incredible dish. Lots of flavor. I made it per the directions but added mushrooms. Will definitely be making this again.
    Reviewer Profile Image
    Rishabh Jain 10 months ago
    I really liked this dish, was easy to make, gives a healthy feeling, i made some changes since i didnt have the red curry paste, i added schezwan sauce with honey. Tasted really good, will try with red curry soon !!
    Reviewer Profile Image
    Erin Naughton a year ago
    Overall good flavor, I did add a clove of diced garlic and some onion, as well as chicken since I’m not vegetarian. I likely would reduce the amount of quinoa if I were to make over again just because I don’t want the quinoa to be the main focus of the dish. If I make this again I would do half the quinoa, or use the recipe other than the quinoa and pour the veggies and sauce over rice.
    Reviewer Profile Image
    Great & was easy to make not a lot of ingredients needed
    Reviewer Profile Image
    Jessica Holvik 2 years ago
    This was a simple meal to make, and healthy and yummy. I marinated the tofu in the sauce, and added some chicken for my meat loving family, but the high protein ingredients meant I could cut down on the meat content. I would do it with only 1-1/2 cups of quinoa next time.
    Reviewer Profile Image
    Blake Pryor 2 years ago
    Lots of flavor and a nice way to spice up your meal choices. My 15 month old son even really enjoyed it
    Reviewer Profile Image
    Yassine E. 2 years ago
    Amazing. This was ridiculously easy to make and tasted delicious!
    Reviewer Profile Image
    Alyx F. 2 years ago
    Really good and flavorful. Use 1 cup uncooked quinoa instead of 2
    Reviewer Profile Image
    Mary Beth Patten 2 years ago
    It was very good. It also was very easy and quick to prepare. I will be making it again. I did ,ale double the amount of sauce as it was very dry.
    Reviewer Profile Image
    Hough 2 years ago
    Sauce was a little bland, coconut milk would be a nice addition.
    Reviewer Profile Image
    C 2 years ago
    waaay too much food for largest skillet. I had to mix the veggies with the quinoa and the sauce in a mixing bowl because it didn't all fit in the skillet - and I only used two bell peppers and 2/3 of the green beans recommended in the recipe. not enough flavor from the sauce. Tofu tasted dense and under cooked. I didn't want to eat my leftovers.
    Reviewer Profile Image
    Stella 3 years ago
    Soooo good. Tasted like a rich Thai dish and I even forgot to add the ginger which would have made it even better. Instead of quinoa, I used cauliflower rice to decrease the carb content. I also added scrambled eggs and shrimp. Will make it again and again!
    Reviewer Profile Image
    Cathy Murphy 3 years ago
    Delicious! Even my brother who wanted meat liked it. He said it was nicely spiced. Because of the pandemic, the store was out of the stuff. No fresh ginger. I put a little bit of ground into the sauce. No red curry paste. The jar just said curry paste. It was a little bit yellow. No uncooked quinoa. I had a get the last few packages of ready to eat. It was only around 9 ounces. Definitely could have used more like 2 cups of cooked. This was only my 2nd time cooking tofu and the 1st time was 30 years ago. I remembered my ex mil saying that you should press most of the water out. I also sauted the tofu first for a couple of minutes before adding the veges. I added some red onion and carrots. Next time I will cut down on the green beans. I think 9 ounces is probably enough.
    Reviewer Profile Image
    Olga Gorelik 3 years ago
    I cut the quinoa to 1.5 cups and added more veggies. I also soaked the tofu in soy sauce with shredded ginger beforehand for an enhanced flavor. Yummy!
    Reviewer Profile Image
    Lancour 3 years ago
    Too much quinoa, not enoughflavor
    Reviewer Profile Image
    Kelli Owens 3 years ago
    This turned out really yummy and was pretty quick and easy. I cut the quinoa in half and added extra veggies, and it was just the right amount for my husband and I and our two young children. I will definitely make it again.
    Reviewer Profile Image
    Krista Cary 4 years ago
    I substituted BRAGG liquid aminos for soy sauce, added carrots, onion, broccoli, serrano pepper, doubled the ginger, 6 cloves of garlic, thinly julienned beets, shredded brussels sprouts, and seasoned with cayenne. Squeezed some lemon into the sauce. If you prefer more veggies than quinoa, like my fam, cut it down to 1 cup, 2 was far too much quinoa and threw off the texture for us. Garnished with nutritional yeast, green onion, and sriracha. Yummy!
    Reviewer Profile Image
    Bianka Sanchez 4 years ago
    It turned out really good but it could have used a bit more sauce.
    Reviewer Profile Image
    Alisha Perez 4 years ago
    i would definitely make again
    Reviewer Profile Image
    Amanda Avery 4 years ago
    Turned out great and the 3yo loved it. The 5yo didn't appreciate the red quinoa substitution instead of the color he knows, but oh well.
    Reviewer Profile Image
    Laura L. 4 years ago
    It is a good idea but was too salty even with low sodium soy sauce. I added lime and some honey to round out the flavors.
    Reviewer Profile Image
    vivianouula .m 4 years ago
    I used different veggies and turned out way better than i expected😳😁
    Reviewer Profile Image
    Dedhia 4 years ago
    it was nice followed the recipe on yummly
    Reviewer Profile Image
    Becker 4 years ago
    Fantastic dish. Super simple. I added onions. The recipe does make a ton so maybe cut back if your only making for 2-4 people.
    Reviewer Profile Image
    João 4 years ago
    My sauce was only the soy sauce so take this with a grain of salt. I think it had too much quinoa. I also think it's useful to remind to chop the peppers in really tiny bits.
    Reviewer Profile Image
    Drina 4 years ago
    The green beans didn’t work, they didn’t absorb the flavors of the sauce so they ended up tasting bland. The dish itself has a good flavor and it’s very easy to incorporate a variety of vegetables. I added onion, garlic, & mushrooms and they went with the dish very well. Tofu was ok, it takes the sauce well but the texture stays soft, so if you like your tofu more textured you’ll probably need to cook separate.
    Reviewer Profile Image
    Awful. Got firm tofu instead of extra firm as that’s all had in shop. It crumbled like feta. Far too much quinoa and I didn’t even use the full 2 cups recipe says. Looks and smells so unappetising I can’t see any of us wanting to eat it. Disappointing!
    Reviewer Profile Image
    Stephanie Novak 4 years ago
    This dish turned out great! My 5 year old even ate it all up!!
    Reviewer Profile Image
    Johnny Brooks 4 years ago
    Thank you it turned out better then iyou could wish for everyone liked it. Will make it again.
    Reviewer Profile Image
    Shaw-Nicholson 4 years ago
    Tastes awesome. I added mushrooms and zucchini and used salmon instead of tofu

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