One-Pot Veggie and Quinoa Stir Fry
A healthy, colorful one-pot stir fry packed with quinoa and fresh vegetables. This asian-inspired one pot (vegetarian) ready in about 35 minutes pairs quinoa, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 olive oil
- 1 medium, diced into 1/4-inch pieces carrot
- 1 medium, diced into 1/2-inch pieces red bell pepper
- 1 cup broccoli florets
- 1 small, thinly sliced yellow onion
- 3, minced garlic cloves
- 3 tbsp soy sauce
- 1 tsp, grated fresh ginger
- 2, sliced green onions
- 1 tsp sesame seeds
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup quinoa under cold water and drain. In a medium pot, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- Step 2: While quinoa cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small thinly sliced yellow onion and sauté for 3 minutes until translucent.
- Step 3: Add 3 minced garlic cloves and 1 tsp grated fresh ginger to the skillet and cook for 1 minute until fragrant.
- Step 4: Stir in diced 1 medium carrot, 1 cup broccoli florets, and 1 diced medium red bell pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender but still crisp.
- Step 5: Add the cooked quinoa to the skillet with vegetables, then pour in 3 tbsp soy sauce and sprinkle 1/4 tsp black pepper. Stir to combine and cook for another 2 minutes until heated through.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.
Frequently asked questions
How long does One-Pot Veggie and Quinoa Stir Fry take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Veggie and Quinoa Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in One-Pot Veggie and Quinoa Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Veggie and Quinoa Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Veggie and Quinoa Stir Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids asked for this every night this week! So easy and healthy.
- ★★★★★
Perfect for busy weeknights. The quinoa adds great texture.
- ★★★★☆
Cooked it as directed but it took longer than the 20 minutes. Still tasty though.
