Quinoa and Pea Stir-Fry with Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-31 · Updated 2026-03-31

A protein-packed stir-fry combining fluffy quinoa, tender peas, and crisp asparagus, finished with a savory soy-ginger glaze. This asian-inspired salads ready in about 35 minutes pairs uncooked Quinoa, frozen and thawed Peas, minced Garlic into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 340 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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, uncooked Quinoa
• 1 cup, frozen and thawed Peas
• 1 bunch, trimmed and cut into 1.5-inch pieces Asparagus
• 3 cloves, minced Garlic
• 1 tbsp, grated Ginger
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tsp Brown sugar
• 2 cups Water
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Cook quinoa according to package instructions, using 1.5 cups water and 1/2 tsp salt. Set aside.
2. Step 2: Heat sesame oil in a large skillet over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add asparagus and peas, stir-fry for 3-4 minutes until tender-crisp. Stir in soy sauce, brown sugar, salt, and black pepper.
4. Step 4: Fold in cooked quinoa and mix well. Cook for 2-3 minutes until heated through. Serve immediately.