Quinoa and Vegetable Stir-Fry with Andean Spices

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A nutritious stir-fry combining protein-rich quinoa with fresh vegetables and traditional Bolivian spices for a vibrant, hearty meal. This Latin American-inspired vegetarian recipe (gluten free), 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 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 quinoa
• 2 cups water
• 2 tbsp olive oil
• 1 medium, sliced into thin strips red bell pepper
• 1 large, julienned carrot
• 1 cup, trimmed and cut into 1-inch pieces green beans
• 1 small, thinly sliced yellow onion
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Rinse 1 cup quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 small thinly sliced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until fragrant and soft.
3. Step 3: Add 1 medium sliced red bell pepper, 1 large julienned carrot, and 1 cup trimmed green beans. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
4. Step 4: Sprinkle 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper over vegetables and stir well to combine, cooking for another 1 minute until spices are fragrant.
5. Step 5: Add cooked quinoa to the skillet and toss everything together for 2 minutes to heat through and blend flavors.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro.
7. Step 7: Serve warm with lime wedges on the side to squeeze over for brightness.