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Colorful quinoa stir-fry with assorted vegetables in a bowl

Quinoa and Veggie Stir-Fry

A quick and colorful stir-fry that features protein-packed quinoa and a variety of crisp-tender vegetables, perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the quinoa
  • 1 cup quinoa (rinsed) white, red, or a blend
  • 2 cups vegetable broth or water for cooking quinoa
For the stir-fry
  • 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

Method
 

Preparation
  1. Rinse the quinoa under cold running water until it runs clear.
  2. Combine the rinsed quinoa and 2 cups vegetable broth (or water) in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook until liquid is absorbed, about 15 minutes.
  3. Turn off the heat, fluff the quinoa with a fork, and set aside.
Cooking
  1. Heat a large skillet or wok over medium-high heat. Add the olive oil and let it shimmer.
  2. Add minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds until fragrant.
  3. Add the broccoli florets and julienned carrot first. Stir-fry for 2-3 minutes.
  4. Add the sliced bell pepper and zucchini. Continue stir-frying for 3-4 more minutes until tender-crisp.
  5. Pour in the soy sauce and sesame oil. Stir to coat the vegetables evenly.
  6. Add the cooked quinoa to the skillet. Toss everything together and cook for 1-2 more minutes.
  7. Serve immediately, garnished with sesame seeds and chopped green onions.

Notes

Swap chicken or tofu for extra protein, use coconut aminos to reduce sodium, or add a splash of rice vinegar for brightness. Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.