Vegetable Quinoa Stirfry quick healthy dinner with colorful veggies proteinrich grains for a satisfying weeknight meal tailored for busy weeks
Ingredients
Scale
1 cup quinoa, rinsed
2 cups vegetable broth or water
2 tablespoons sesame oil or neutral oil
1 cup broccoli florets
1 cup bell peppers, sliced (mixed colors)
1 small carrot, julienned
1 small zucchini, sliced
1/2 cup snap peas
2 cloves garlic, minced
1 tablespoon grated ginger
3 tablespoons soy sauce or tamari
1 tablespoon hoisin sauce or maple syrup
1 teaspoon rice vinegar
1/4 teaspoon red pepper flakes
Salt to taste
Pepper to taste
Sesame seeds, for garnish
Chopped scallions, for garnish
Instructions
Rinse the quinoa under cold water. In a small pot, combine quinoa with 2 cups vegetable broth or water. Bring to a boil, then reduce to a simmer, cover, and cook about 15 minutes until fluffy. Remove from heat and let rest 5 minutes, then fluff with a fork.
While the quinoa cooks, prep all vegetables so they’re ready to go in the pan. Heat a large skillet or wok over medium-high heat and swirl in the oil.
Add minced garlic and grated ginger to the hot oil. Sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Add broccoli and carrot first. Stir-fry 2–3 minutes, then add bell peppers, zucchini, and snap peas. Cook 3–4 minutes more until veggies are crisp-tender and bright in color.
Whisk together soy sauce, Hoisin or maple syrup, and rice vinegar in a small bowl. If you like heat, add the red pepper flakes.
Pour the sauce over the vegetables and toss to coat. Cook 1–2 minutes until everything is glossy and heated through.
Season the quinoa with a pinch of salt if needed, then either mix the quinoa into the wok or serve the stir-fry over a bed of quinoa in bowls.
Serve immediately, garnished with sesame seeds and scallions for extra crunch and color.
Notes
Cozy weeknight stir-fry featuring quinoa and crisp-tender vegetables in a savory-slightly-sweet sauce—one skillet, quick to make and perfect for a comforting, bright, healthy dinner.
