Herbed Vegetable Stir-Fry with Diverse Grain Bowl

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A colorful vegetable stir-fry with fragrant herbs and a mix of ancient grains reflecting the diversity celebrated in the 2020 U.S. Census. This Italian recipe (vegan, gluten free), ready in about 35 minutes, pairs quinoa, brown rice, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/2 cup quinoa
• 1/2 cup brown rice
• 2 cups water
• 1 medium, julienned carrot
• 1 medium, sliced red bell pepper
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2, minced garlic cloves
• 1 tbsp, minced ginger
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp olive oil
• 2 stalks, sliced green onions
• 1 tbsp toasted sesame seeds
• 2 tbsp, chopped fresh cilantro
• 1/2 tsp black pepper

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Rinse 1/2 cup quinoa and 1/2 cup brown rice under cold water. In a medium pot, combine rinsed quinoa and rice with 2 cups water. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes until water is absorbed and grains are tender. Let rest covered for 5 minutes.
2. Step 2: While grains cook, heat 2 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering. Add 2 minced garlic cloves and 1 tbsp minced ginger; sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium julienned carrot, 1 medium sliced red bell pepper, 1 cup broccoli florets, and 1/2 cup snap peas. Stir-fry for 5-6 minutes until vegetables are tender-crisp and vibrant.
4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/2 tsp black pepper. Cook for an additional 1-2 minutes until sauce thickens slightly and coats the vegetables.
5. Step 5: Fluff the cooked quinoa and brown rice mixture with a fork, then divide into serving bowls. Top each bowl with the vegetable stir-fry, 2 sliced green onions, 1 tbsp toasted sesame seeds, and 2 tbsp chopped fresh cilantro before serving.