Quinoa and Veggie Stir-Fry
A quick and colorful quinoa and veggie stir-fry with a simple sesame-soy glaze, perfect for healthy weeknight meals.
Ingredients
For the Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water Broth adds more flavor
For the Stir-Fry
- 1 tablespoon olive oil (or neutral oil) Can use avocado oil
- 1 cup broccoli florets
- 1 carrot julienned
- 1 bell pepper sliced
- 1 zucchini sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce Use tamari for gluten-free
- 1 tablespoon sesame oil
- sesame seeds for garnish
- green onions, chopped for garnish
Instructions
Preparation
- Rinse quinoa under cold running water until water runs clear.
- Combine quinoa and 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. Fluff with a fork and set aside.
Cooking
- Heat a large skillet or wok over medium-high heat and add olive oil.
- Add minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds, until fragrant, making sure they do not brown.
- Add broccoli and carrot first; stir-fry for 2–3 minutes. Then add bell pepper and zucchini, and continue stir-frying for another 3–4 minutes, until vegetables are tender-crisp.
- Pour in soy sauce and sesame oil. Stir to coat the vegetables evenly.
- Add the cooked quinoa to the skillet. Toss everything together and cook for 1–2 more minutes so the quinoa warms and absorbs the sauce.
- Serve immediately, garnished with sesame seeds and chopped green onions.
Notes
For varied flavors, consider trying substitutions like using brown rice instead of quinoa, or adding a splash of rice vinegar for brightness. Store leftovers in an airtight container for 3–4 days or freeze for up to 2 months.