Quinoa and Vegetable Stir-Fry with Aji Verde Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A vibrant, healthy stir-fry of quinoa and mixed vegetables tossed in a tangy, spicy Bolivian aji verde sauce. This latin american-inspired vegetarian ready in about 35 minutes blends quinoa, water, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 red bell pepper, thinly sliced
• 1 cup zucchini, diced
• 1 medium carrot, julienned
• 1 cup green beans, trimmed and halved
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cilantro leaves
• 1 small jalapeño, seeded
• 2 tbsp lime juice
• 1 clove garlic clove
• 2 tbsp mayonnaise
• 1/4 cup olive oil (for sauce)
• 1/2 tsp salt (for sauce)

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium pot, combine quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
2. Step 2: While quinoa cooks, prepare the aji verde sauce by blending 1/2 cup cilantro leaves, 1 seeded small jalapeño, 2 tbsp lime juice, 1 garlic clove, 2 tbsp mayonnaise, 1/4 cup olive oil, and 1/2 tsp salt in a blender until smooth and creamy.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 medium thinly sliced red bell pepper, 1 cup diced zucchini, 1 medium julienned carrot, and 1 cup halved green beans. Sauté for 6-7 minutes until vegetables are tender-crisp.
4. Step 4: Add cooked quinoa to the skillet with vegetables. Stir in 1 tsp salt and 1/2 tsp black pepper. Cook for an additional 2 minutes to combine and heat through.
5. Step 5: Remove from heat and drizzle the prepared aji verde sauce over the quinoa and vegetable mixture. Toss gently to coat evenly. Serve warm for a fresh, flavorful vegetarian main dish.