Spiced Quinoa and Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A vibrant, protein-packed dish featuring quinoa, colorful vegetables, and a smoky-spiced sauce, perfect for a quick and healthy meal. This asian-inspired salads ready in about 40 minutes pairs quinoa, water, bell peppers 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 320 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 quinoa
• 2 cups water
• 2 bell peppers
• 1 head broccoli
• 2 carrots
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp ginger
• 2 cloves garlic
• 2 tbsp peanut butter

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy. Set aside.
2. Step 2: Heat 2 tbsp oil in a large skillet over medium-high heat. Add 2 diced bell peppers, 1 cup broccoli florets, and 2 diced carrots. Sauté for 8-10 minutes until the vegetables are tender-crisp and slightly caramelized.
3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp grated ginger, and 2 minced garlic cloves. Stir in 2 tbsp peanut butter until smooth and well combined.
4. Step 4: Pour the sauce over the cooked vegetables and quinoa. Toss thoroughly to coat everything evenly. Cook for 2-3 minutes until the sauce thickens and the flavors meld. Serve immediately, optionally garnished with chopped peanuts or green onions.