Quinoa and Vegetable Stir-Fry

🕒 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 4
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Quinoa and Vegetable Stir-Fry is the perfect dish when you're craving something hearty yet healthy. This recipe combines the nutty flavor of quinoa with crisp, colorful vegetables for a satisfying meal that’s quick and easy to prepare.

Ingredients for Quinoa and Vegetable Stir-Fry

Quinoa serves as the hearty base of this dish, providing a nutty flavor and a great source of protein. Broccoli florets add a nice crunch and are packed with vitamins. The red bell pepper offers a splash of color and sweetness. Snap peas contribute a crisp texture and a slight sweetness. Carrot, when julienned, adds a lovely texture and a hint of earthy sweetness. Garlic and fresh ginger give the dish a fragrant and slightly spicy kick. Soy sauce brings a savory depth, while sesame oil contributes a toasty, nutty flavor. Finally, a touch of black pepper adds subtle heat.

Tips & Tricks

  • Rinse quinoa thoroughly to avoid any bitter taste.
  • Prep all your vegetables before starting to cook for a smooth stir-fry process.
  • Adjust the soy sauce to your liking, especially if you're watching your sodium intake.
  • Use a large skillet or wok to allow even cooking of the vegetables.

Serving Suggestions

This quinoa and vegetable stir-fry is wonderful on its own, but it also pairs nicely with grilled chicken or tofu for extra protein. For a bit of heat, serve with a side of chili sauce or sprinkle some red pepper flakes on top. A light cucumber salad on the side can offer a refreshing contrast.

Frequently Asked Questions

Can I use frozen vegetables?
Yes, frozen vegetables can be used, but they might release more water. Adjust cooking time to ensure they don't get soggy.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave.
Is there a gluten-free option?
Ensure your soy sauce is gluten-free. Tamari is a great alternative.

Quinoa and Vegetable Stir-Fry Recipe Walkthrough

Start by rinsing your quinoa under cold water to remove any bitterness. Drain it well. Next, bring 2 cups of water to a boil in a pot. Add the quinoa, lower the heat to a simmer, cover, and let it cook for about 15 minutes until the water is absorbed. Once done, fluff it with a fork to keep it light and airy, then set it aside.

While the quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss in the minced garlic and grated ginger. Sauté them for about a minute until they release their aromatic fragrance.

Add your broccoli florets, sliced red bell pepper, snap peas, and julienned carrot to the skillet. Stir-fry these vegetables for about 5 minutes. You want them tender but still crisp — the snap peas should still have a nice crunch.

Once the veggies are ready, add the cooked quinoa to the skillet. Mix everything well so the quinoa is evenly distributed among the vegetables.

Pour in the soy sauce and sesame oil, stirring to combine all the flavors. Season with a bit of black pepper, then stir-fry everything together for another 2 minutes to let all the ingredients meld.

Serve the stir-fry hot. If you like, sprinkle some sesame seeds on top for a bit of extra flavor and crunch.

Why You'll Love This Recipe

  • Quick and easy to make, perfect for busy weeknights.
  • Loaded with vibrant, fresh vegetables for a healthy meal.
  • Quinoa adds a protein-packed twist to a classic stir-fry.
  • Customizable with your favorite vegetables or add-ins.

Ingredients

1 cup quinoa
2 cups water
2 tablespoons olive oil
1 cup broccoli florets
1 red bell pepper, sliced
1 cup snap peas
1 carrot, julienned
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon sesame oil
1/4 teaspoon black pepper

Step-by-step Instructions

1. Rinse quinoa under cold water and drain.
2. In a pot, bring 2 cups of water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
3. Fluff quinoa with a fork and set aside.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add garlic and ginger, sauté for 1 minute until fragrant.
6. Add broccoli, bell pepper, snap peas, and carrot to the skillet. Stir-fry for 5 minutes until vegetables are tender-crisp.
7. Add cooked quinoa to the skillet and mix well with vegetables.
8. Pour soy sauce and sesame oil over the mixture. Stir well to combine.
9. Season with black pepper and stir-fry for another 2 minutes.
10. Serve hot, garnished with sesame seeds if desired.

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