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Veggie Quinoa Stir-Fry

This is a nice healthy stir-fry and replaces rice with yummy quinoa! I also like the flexibility of just using whatever vegetables we have on hand at the time. You can also add meat to this recipe, I like to use ground beef, ground turkey or shrimp!

Prep Time: 10 Minutes | Cook Time: 35 Minutes (cook your quinoa and veggies at the same time)


  • 1 cup uncooked quinoa

  • 2 cups water

  • 1 tablespoon toasted sesame oil

  • 1/2 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 inch piece of ginger, minced or grated

  • 3 large eggs, whisked

  • Your choice of veggies, I just use whatever mix I have on hand: peppers, carrots, green beans, corn, broccoli, mushrooms, etc

  • 2 tablespoons soy sauce

  • 2 tablespoons mirin (this is optional, you can also substitute rice wine vinegar)

  • 1/2-1 Tablespoon chili garlic sauce

  • Sliced green onion

  • Sriracha, for topping (optional)


  1. Prepare your quinoa: bring 2 cups water and 1 cup uncooked quinoa to a boil.  Reduce heat and simmer for 15 minutes or until water has been absorbed.  Remove from heat and let cool for 5 minutes, fluff with a fork. 

  2. Add sesame oil to a large skillet. 

  3. Sauté onion, garlic and ginger until fragrant

  4. Add your veggies and cook until heated through.  Add in cooked quinoa, then add soy sauce, mirin (if using) and chili garlic sauce.  Cook and stir until coated evenly

  5. Make a well in the center of the mixture.  Pour eggs into the well; cook and stir until eggs are scrambled and cooked through. 

  6. Garnish with green onion and drizzle your sriracha, if using


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