Homemade Vegetarian Stir-Fry with Quinoa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant vegetarian stir-fry featuring colorful vegetables and nutty quinoa, tossed in a savory garlic-soy sauce. This asian-inspired vegetarian (gluten free) ready in about 35 minutes pairs Quinoa, Water, Extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 cup Quinoa
• 2 cups Water
• 2 tbsp Extra virgin olive oil
• 1.5 cups Broccoli florets
• 1 large Red bell pepper
• 1 medium Carrot
• 1/2 cup Green peas
• 1 tbsp Fresh ginger
• 4 cloves Garlic cloves
• 3 tbsp Low sodium soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Honey
• 1 tsp Sesame oil
• 2 tbsp Chopped green onions
• 1 tbsp Sesame seeds

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
2. Step 2: While quinoa cooks, thinly slice 1 large red bell pepper and 1 medium carrot. Mince 4 garlic cloves and grate 1 tbsp fresh ginger.
3. Step 3: Heat 2 tbsp extra virgin olive oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
4. Step 4: Add 1.5 cups broccoli florets, sliced bell pepper, 1 medium sliced carrot, and 1/2 cup green peas to the skillet. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
5. Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1 tsp sesame oil. Pour the sauce over the vegetables and stir to coat evenly.
6. Step 6: Add the cooked quinoa to the skillet and toss everything together for 2 minutes until heated through.
7. Step 7: Remove from heat and garnish with 2 tbsp chopped green onions and 1 tbsp sesame seeds before serving.