Name: Quinoa and Veggie Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup quinoa (rinsed) (white, red, or a blend); 2 cups vegetable broth or water (for cooking quinoa); 1 tablespoon olive oil (or neutral oil with high smoke point); 1 piece bell pepper, sliced (any color); 1 piece zucchini, sliced (into half-moons); 1 piece carrot, julienned (or thinly sliced); 1 cup broccoli florets; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon sesame oil; Sesame seeds (for garnish); Green onions, chopped (for garnish)

I first made this quinoa and veggie stir-fry on a rushed weeknight and it instantly became a go-to. It’s a bright, fast skillet meal that swaps rice for protein-packed quinoa, keeps the vegetables crisp-tender, and comes together with pantry staples. If you want a healthy, colorful dinner that reheats well and pleases picky eaters, this is a recipe to keep in your rotation — think weeknight wins, lunch meal prep, or a simple weekend side.

Why you’ll love this dish

This stir-fry checks a lot of boxes: it’s quick, naturally gluten-free if you use tamari, easy to scale, and full of textures — fluffy quinoa, snappy broccoli, and tender zucchini. It’s also an excellent way to stretch vegetables and use a single pan for minimal cleanup. Serve it on its own, or bulk it up with tofu or leftover chicken for extra protein.

“Simple, colorful, and surprisingly filling — the family asked for seconds on night one.” — a reader favorite review

If you like other fast stir-fries that maximize flavor with minimal fuss, you might enjoy the comforting technique used in a popular beef-and-broccoli stir-fry that follows a similar high-heat approach.

How this recipe comes together

Quick overview: cook the quinoa, stir-fry the aromatics and vegetables on high heat until they’re just tender-crisp, toss in soy and sesame oils, then fold in the quinoa so it warms and picks up the sauce. Expect about 25 minutes total from start to finish, including the quinoa’s cooking time. If you prefer a set‑and‑forget option for busy nights, the flavor profile pairs well with slow-cooker dinners like a slow-cooker honey garlic chicken and veggies, which can be an easy protein addition alongside this dish.

What you’ll need

1 cup quinoa (rinsed) — white, red, or a blend
2 cups vegetable broth or water (for cooking quinoa)
1 tablespoon olive oil (or neutral oil with high smoke point)
1 bell pepper, sliced (any color)
1 zucchini, sliced into half-moons
1 carrot, julienned or thinly sliced
1 cup broccoli florets
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon sesame oil
Sesame seeds, for garnish
Green onions, chopped for garnish

Notes: swap chicken or tofu for extra protein, use coconut aminos to reduce sodium, or add a splash of rice vinegar for brightness.

Step-by-step instructions

Rinse the quinoa under cold running water until it runs clear. This removes bitterness from the outer coating.
Combine the rinsed quinoa and 2 cups vegetable broth (or water) in a saucepan. Bring to a boil. Reduce to a simmer, cover, and cook until liquid is absorbed, about 15 minutes. Turn off the heat, fluff with a fork, and set aside.
Heat a large skillet or wok over medium-high heat. Add the olive oil and let it shimmer.
Add the minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds until fragrant — don’t let them brown.
Add the broccoli florets and julienned carrot first. Stir-fry 2–3 minutes to start softening them.
Add the sliced bell pepper and zucchini. Continue stir-frying 3–4 more minutes until vegetables are tender-crisp. Keep them moving so they cook evenly.
Pour in the soy sauce and sesame oil. Stir to coat the vegetables so the sauce distributes evenly. For a saucier finish, add a splash of broth or water.
Add the cooked quinoa to the skillet. Toss everything together and cook 1–2 more minutes so the quinoa warms and absorbs the sauce. Taste and adjust seasoning.
Serve immediately, garnished with sesame seeds and chopped green onions.

For comparisons on high-heat techniques, see a similar method in this beef and broccoli technique used in other stir-fry recipes.

Best ways to enjoy it

Serve this stir-fry in a shallow bowl for a casual weeknight meal. Pair it with:

A simple cucumber salad or pickled vegetables for acidity.
Crispy tofu or a fried egg on top for added protein.
Warm naan or a side of steamed edamame for variety.
Garnish with extra sesame seeds, lime wedges, or a drizzle of chili oil for heat.

Storage and reheating tips

Refrigerator: cool completely and store in an airtight container for up to 4 days.
Freezer: portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: gently reheat in a skillet over medium heat with a splash of water or broth to revive moisture, or microwave in 30-second bursts, stirring between intervals.
Food safety tip: don’t leave cooked quinoa or vegetables at room temperature longer than 2 hours; cool quickly before refrigerating.

Pro chef tips

Rinse the quinoa well — it improves flavor and texture.
Use high heat and a roomy pan so vegetables sear rather than steam.
Add denser vegetables first (broccoli, carrots) and softer ones later (zucchini, bell pepper).
Hold back a little sesame oil to drizzle at the end for a brighter aroma.
For extra depth, add a teaspoon of toasted sesame paste or a splash of rice vinegar. If you want make-ahead meal prep ideas, try pairing this with a simple slow-cooker dinner idea for the week.

Creative twists

Peanut sesame: toss with a tablespoon of peanut butter and a squeeze of lime for a creamy sauce.
Spanish-style: add smoked paprika, olives, and roasted red peppers for a different profile.
Protein boost: fold in cubed baked tofu, tempeh, or shredded rotisserie chicken.
Grain swap: substitute cooked farro or brown rice if you prefer a chewier texture.

Helpful answers

Q: How long does this take to make?
A: About 25 minutes total: 15 minutes for quinoa, plus 10 minutes to stir-fry the veggies and combine.

Q: Can I make this gluten-free?
A: Yes — use tamari or coconut aminos instead of regular soy sauce.

Q: Will the quinoa get mushy if I reheat it?
A: It can if overcooked. Reheat gently in a skillet with a splash of water or broth to restore moisture without making it soggy.

Q: Can I double the recipe?
A: Yes. Use a larger pan or cook in batches to keep high heat and avoid steaming.

Conclusion

This quinoa and veggie stir-fry is an adaptable, nutritious weeknight solution — quick to make, easy to customize, and friendly for leftovers. For a sesame-peanut flavor variation that’s also quick to pull together, check out Hummusapien’s 30-Minute Veggie-Packed Quinoa Stir Fry with Sesame Peanut Sauce. If you want other quinoa-and-vegetable inspiration with different techniques, see the helpful ideas at Inspiralized’s Easy Vegetable Stir fry with Quinoa.