Homemade Quinoa and Veggie Stir-Fry Recipe
This nutritious and flavorful quinoa stir-fry combines protein-rich quinoa with a variety of fresh vegetables in a light sauce. It's a versatile, healthy meal that's quick to prepare and packed with fiber, vitamins, and minerals. The stir-fry offers a perfect balance of textures and flavors, making it satisfying for both weeknight dinners and meal prepping.
Equipment
- 1 Large skillet or wok
- 1 Saucepan
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups/spoons
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 Colander
Ingredients
- 1 cup quinoa $2
- 2 cups water
- 1 tablespoon olive oil $0.50
- 1 red bell pepper sliced ($1)
- 1 zucchini sliced ($1)
- 1 carrot julienned ($0.50)
- 1 cup broccoli florets $1
- 1/2 red onion sliced ($0.50)
- 3 garlic cloves minced ($0.30)
- 1 tablespoon soy sauce $0.50
- 1 tablespoon low-sodium teriyaki sauce $0.50
- 1 teaspoon sesame oil $0.50
- 1 teaspoon grated ginger $0.30
- 1/4 cup vegetable broth $0.50
- 2 green onions chopped ($0.30)
- Toasted sesame seeds for garnish ($0.50)
Instructions
- Cook Quinoa: In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
- Prep Vegetables: While quinoa cooks, chop all vegetables into uniform pieces for even cooking.
- Heat Skillet: Heat olive oil in a large skillet or wok over medium-high heat.
- Cook Aromatics: Add garlic and ginger to the skillet, cooking for 1 minute until fragrant.
- Stir-Fry Vegetables: Add red bell pepper, zucchini, carrot, broccoli, and red onion to the skillet. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
- Combine Sauce: In a small bowl, whisk together soy sauce, teriyaki sauce, sesame oil, and vegetable broth.
- Combine Everything: Add cooked quinoa to the skillet with vegetables. Pour sauce over the mixture and toss to combine.
- Serve: Garnish with green onions and toasted sesame seeds. Serve immediately.
Notes
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For added protein, include tofu or your favorite plant-based protein.
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Use any vegetables you have on hand; this recipe is highly adaptable.
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Store leftovers in an airtight container for up to 3 days.
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Freeze portions for up to 1 month.
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Adjust sauce to your taste preferences with additional soy sauce or sesame oil.