Vegetarian dirty Thai fried quinoa

Are you in love with quinoa as much as I am? I love using quinoa when ever possible and for this dirty Thai fried quinoa that is what I did exactly. I loved how easy and healthy this recipe is too.

Dirty Thai fried quinoa | Eat Good 4 Life

Brown rice and quinoa are one of my favorite whole foods to use when I cook. Granted I also love to use pasta but I like to have a variety in my cooking.

I came up with this vegetarian dirty Thai fried quinoa version after doing some research. I loved to have a variation without the chicken liver or beef liver since that is what this recipe actually calls for. No chicken or beef liver for me thank you!

While you can use those ingredients if you like, I think my vegetarian dirty Thai fried quinoa version turned darn good!

I actually made this recipe a couple of times. The first time I kept the same amount of sauce ingredients as the recipe calls for but the second time around I actually used more of the soy sauce and red Thai paste which turned the recipe spicier. I made it for a friends gathering so I wanted to have some more kick to it. Needless to say the recipe was a total success and well liked by everyone!

You can also use any other veggies of your choice. While I used different colored peppers and green beans you can also use fresh kale, fresh spinach, fresh broccoli, onions, carrots…the sky is the limit. You can even use some cubed chicken breast for the protein of choice if you like.

Well, I hope you guys get to make this amazing, super easy, delicious recipe. Next time I make it I will double the batch so that I can freeze it.


Dirty Thai fried quinoa | Eat Good 4 Life

Dirty Thai fried quinoa | Eat Good 4 Life

Dirty Thai fried quinoa | Eat Good 4 Life

Dirty Thai fried quinoa | Eat Good 4 Life


Vegetarian dirty Thai fried quinoa

Miryam's original recipe

Yield: 6 servings

Total Time: 20 minutes


  • 2 cups uncooked quinoa
  • 3 organic peppers, different colors
  • 12 oz fresh green beans
  • 16 oz extra firm tofu, cubed
  • 1-2 tbs fresh ginger, chopped
  • 2 tbsp olive oil
  • Sesame seeds, optional



Cook quinoa according to package instructions

In a large skillet, over medium to high heat, add all the ingredients except the cooked quinoa and sauce ingredients.

Cook tofu/veggie mixture for 5-8 minutes until tender stirring occasionally. On the meantime, in a small bowl mix the sauce ingredients. Set aside.

When the tofu/veggie mixture is almost tender add the quinoa and sauce mixture to the skillet. Mix through and cook further for another minute or so stirring constantly.

Turn heat off and serve immediately. You may sprinkle some pepper flakes and sesame seeds if desired before serving.

NOTE: If you feel you don't have enough sauce you can increase the amount. I do that sometimes but when my kids are eating it I don't since it may be too spicy for them.

Recipe suited for lacto-ovo-vegetarians!

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  1. Meeeeeeee too! I use quinoa even in chilli con carne :-)) Your stir-fried quinoa salad looks terrific!

  2. This is the perfect healthy dish for me to make for myself & my vegetarian family. Love a good power quinoa bowl!

  3. YES I love quinoa as much as you do, and I cannot wait to try this one! fantastic flavors, and this looks SO good! thanks in advance, this will be dinner soon!

  4. I made this last night–it was good.

    Did you mean 2 cups cooked quinoa (2 cups uncooked made ALOT) :)

  5. LOVED IT! Eating it for breakfast lol! Just shared it on my FB page also. THANK YOU!

  6. This is just mouthwatering!!!! I want a bowl of this right now! Thanks for sharing this great recipe!

  7. This recipe seems to be very healthy, however, the sodium content seems a bit hazardous to whom ever eats this, whether healthy of health conscious. I’d have to look for an alternative source to compensate for the incredible amount of sodium this recipe contains.

    • You can do a mixture of the soy sauce and water if you like to decrease the sodium content. We eat very healthy and once in a while we are fine w/ a bit more sodium plus it was not salty at all. Since 2000mg is the average amt of sodium for a 2000 calorie diet for the day we are fine w/ that given we have low sodium most of the time :-) I hope you like it!

  8. This was wonderful!! 2 cups uncooked quinoa certainly made a LOT! I’m set for several meals now!

    I’d highly recommend drizzling a bowl of this with peanut butter for an easy extra “Thai” kick!

    Also, microwave the fresh beans in a partially covered bowl with 2 tbsp of water for 6 minutes to speed up the cooking process. :)

  9. This was delicious!!!!! I never know how to cook quinoa but this is fantastic! we loved it…and so many beautiful colours! I used chicken instead and after adding oil added 1/2 tspn chilli flakes to lightly brown with before adding rest of veg!

    salt content is high (soy sauce for you) but u agree with Miryam dish isn’t salty! might dilute it with water next time but I think that will detract from the taste?

  10. Your ingredients for the sauce are only listed as soy sauce and chili paste, is that correct?

  11. This looks great! Just FYI, most curry pastes have some kind of fish sauce, so this wouldn’t really be vegetarian. Thanks for posting a cool new quinoa recipe!

  12. @Dianna: You can solve the fish sauce issue by buying red curry and making your own paste. You can get quality red curry at Savory Spice Shop or Penzy’s. Both of these wonderful spice stores are all over the country and you can order from them and they’ll mail it if you don’t have one in your area. Mix 1T of curry with 1T each water and quality olive oil or avocado oil and you have your vegan paste.

  13. Was really looking forward to trying this recipe and prepared it exactly as listed. Wow was it salty even using low sodium soy sauce. Sorry, but the sodium was way too much. I ended up tossing the leftovers (recipe made a lot) because it was way too salty.

  14. This made so much! Good but I’d prob add a little less soy sauce. Has anyone tried freezing the rest for later?

  15. I absolutely love this recipe! I use a vegan Thai red curry paste and soy sauce and all the other ingredients are vegan-friendly. It’s great! 

  16. I love this receipe as I like quinoa. I don’t like beans . Can I use something else instead?

  17. FYI Lacto-Ovo vegetarians eat dairy and eggs, but still do not eat fish or shrimp (nothing with a face)!

  18. Not a fan of tofu, any suggested substitute?  A veggie that doesn’t eat tofu-limiting my options even more lol

  19. My niece and I love this recipe!  I am making it tonight for the second time.  My local supermarket didn’t have fresh green beans so I used frozen haricots verts green beans which turn out just fine!  I’ve never worked with Quinoa before this recipe and am hooked!!!

  20. This just looks delicious! Thanks for sharing! Will be making this in the near future (Plus some to freeze)!

  21. You state this is gluten free, I have coeliac disease so follow a gluten free diet and love quinoa, however soy sauce is most definitely not gluten free!!! Any idea what I can use instead?

  22. Great recipe and very flavorful. The quinoa really soaks up the flavor of the curry paste and soy sauce. The best part about this recipe is that it can be easily adapted to suit anyone’s tastes. Here are my modifications:

    1. In wok, heat vegetable oil over medium high heat (oil should splutter if a pinch of water is added).
    2. Add 1 tablespoon of minced garlic and 1 tablespoon of minced ginger (for approximately 3/4 cup of cooked quinoa).
    3. Allow garlic and ginger to cook in oil for approximately three minutes until golden brown.
    4. Add vegetables of choice and tofu and cook for 4-6 minutes, depending on the vegetable. Keep in mind thicker more fibrous vegetables will take longer so vegetables should be added in stages as necessary.
    5. For sauce, combine 1/6 cup of soy sauce, one tablespoon of red curry paste, two tablespoons of water, and a pinch of sugar. (I found the extra water and the pinch of sugar helped balance out the saltiness of the soy sauce).
    6. When vegetables are almost done, pour in the sauce and toss with vegetables and tofu.
    7. Stir in cooked quinoa.
    8. Toss with toasted sesame seeds (small non-stick fry pan, medium heat, approximately five minutes for 1/4 cup, make sure sesame seeds are light brown to get the most flavor).

  23. I’m intrigued – why is it called ‘dirty’?

  24. I made this last night. In the interest of quick cooking and having variety, I used 2 bags of frozen Japanese stir fry vegetables. I put a couple of cloves of garlic in with the veggies and tofu.
    For the sauce, I used soy sauce, the rest of my jar of red curry paste, a touch of sugar, and some red pepper flakes. Next time I would probably double the quantity.
    I also made 1.5 cups of quinoa instead of 2 – and it still made a lot.
    Overall it was good and relatively healthy, just needed a little personalization (and heat)! Thanks!

  25. Your share is great, I found a lot of things in your post.

  26. Very useful information I will post the post and come back to find out your information. Thanks for the dark post that will definitely come back.

  27. Delicious and versatile. Didn’t have red curry paste the first time and used gojuchang which worked great

  28. I enjoy your suggestions on options, you have got a
    alternative viewpoint that i am not really used to.

    Really good.

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