Jones' Rainbow Veggie Stir-Fry

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

A vibrant medley of seasonal vegetables in a tangy ginger-soy glaze, served over nutty quinoa for a nutrient-packed vegetarian meal. This asian-inspired vegetarian (vegan, gluten-free) ready in about 22 minutes pairs broccoli, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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, florets broccoli
• 1 medium, julienned carrots
• 1, thinly sliced red bell pepper
• 1 cup, trimmed snap peas
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil
• 1 cup, cooked quinoa

Instructions

1. Step 1: Heat 1 tsp sesame oil in a large skillet over high heat. Add 1 cup broccoli florets, 1 medium julienned carrot, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4 minutes until crisp-tender.
2. Step 2: Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, stirring constantly for 30 seconds until fragrant.
3. Step 3: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1 tsp sesame oil in a bowl. Pour over vegetables and toss for 2 minutes until sauce thickens and coats evenly. Stir in 1 cup cooked quinoa and cook for 1 minute until heated through.