Quinoa and Vegetable Stir-Fry with Aji Amarillo Sauce

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

A vibrant quinoa stir-fry tossed with fresh vegetables and a spicy, tangy aji amarillo pepper sauce inspired by Bolivian flavors. This Latin American-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs quinoa, water, vegetable 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, rinsed quinoa
• 2 cups water
• 2 tbsp vegetable oil
• 1 large, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 1 medium, sliced into half-moons zucchini
• 3 stalks, chopped green onions
• 2, minced garlic cloves
• 2 tbsp aji amarillo paste
• 1 tbsp lime juice
• 2 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped, for garnish fresh cilantro

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

Instructions

1. Step 1: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, and 1 medium sliced zucchini. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: Stir in cooked quinoa, 3 chopped green onions, and 2 tbsp aji amarillo paste. Mix well to combine and heat through for 2 minutes.
5. Step 5: In a small bowl, whisk together 1 tbsp lime juice, 2 tbsp soy sauce, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour sauce over quinoa mixture and toss to coat evenly.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.