Saturday, June 29, 2013

Quinoa Stir Fry with Vegetables

How come I never thought of substituting quinoa for brown rice before? Such a great idea and so healthy! This stir fry is so good that Jason has asked me to make it three times in the past few weeks. Throw in whatever veggies you like and enjoy!
Quinoa Stir Fry with Vegetables
Picture from and recipe adapted from

  • 3/4 cup quinoa, rinsed
  • 1/2 teaspoon salt, divided
  • 1 tablespoon vegetable oil
  • 1 small carrot, thinly sliced
  • 1 medium red bell pepper, cored, seeded and chopped
  • 1 cup sliced mushrooms
  • 2 teaspoons grated ginger
  • 1 clove garlic, sliced
  • 1 small red chile, chopped (optional, I used a few squirts of Sriracha)
  • 2 cups snow or sugar snap peas, trimmed
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 2 tablespoons soy or teriyaki sauce
  • Cilantro and chopped scallions for garnish (optional)

  • Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables and soy or teriyaki sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.