Quinoa and Vegetable Stir Fry


The one thing I can NEVER say no to is Chinese food šŸ™‚ This is my spin on a healthy stir fry with quiona (or you can use brown rice). It is very easy to make and literally amazing!! Use whichever vegetables you like, I just used whatever was in my fridge.


  • 1 cup pre-rinsed quinoa
  • 2 cups chicken broth
  • 2 tablespoon olive oil
  • 1 cup finely diced carrots
  • 1 tablespoon of scallions
  • 2 cloves garlic, minced
  • 1/4 cup of broccoli
  • Handful of kale and spinach
  • 1/4 cup of mushrooms
  • 1/4 cup of red bell peppers
  • 1/4 cup of tomatoes
  • 2 eggs, beaten (omit for vegetarian)
  • Kosher or sea salt to taste
  • 2 tablespoons lite soy sauce



  1. In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. Save time by cooking ahead and make the stir-fry the next day.
  2. In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.
  3. If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

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