This Stir-Fried Quinoa is delicious for when you want a hot lunch. Its is a way healthier version of Veggie Fried Rice! It takes a little longer to prepare than some of the other quinoa lunches because you have to cook everything. But, it is definitely worth it!
For this recipe, if you want to cook the quinoa right as you are preparing everything else, it’s fine since the quinoa does not need to be cooled. I like to use the Rainbow Quinoa with this recipe. Again from the Alter-Eco Brand.
To get myself started, I like to get everything chopped and cut and into bowls. I like to stagger when I put the veggies in so nothing gets too soft. I prefer my veggies to still have a little crunch to them. So to help myself do this, I put them in bowls according to how long they need to cook.
I start with my onion, then the garlic and ginger. Once those are ready I start adding the veggies. I let it sit covered for a little bit at the end before adding in the soy sauce. I start with a half cup of soy sauce, then give it a taste test. You can keep adding until it has enough flavor for you. A little bit at a time is the best way to do it. There is nothing worse than too much soy sauce!
To do the last bit of prep, cook the eggs. I scramble them in a frying pan, breaking them into little pieces with the spatula.
The last step is to add the cooked veggies to the quinoa. Top it with the eggs, scallions, sea salt and pepper. Once you mix everything together, give it a taste test to see if you need more soy sauce added.
Top with a little bit of Sriracha if you like it a little spicy. I love this Organic Sriracha Sauce from Organicville Brand!
This is how I get my lunches packed up. Five for me, and three for Mike!
Cook Time: 35 minutes
Prep Time: 25 minutes
Total Time: 60 minutes
- 1.5 cups of tri color quinoa
- 3 cups of vegetable broth
- 2 Tbsp. of extra virgin olive oil
- ½ cup onion, diced
- 2 cloves of garlic, minced
- 1 Tbsp. ginger, grated
- 1 large head of broccoli, cut into bite sized pieces
- 12 oz. bag of fresh string beans, cut in thirds
- sugar snap peas, cut in half
- 1 red bell pepper
- 1 medium sized zucchini, quartered and sliced
- 1 medium sized yellow squash, quartered and sliced
- 2-3 carrots, grated
- 1 cup frozen corn
- ¼ cup soy sauce (adjust to your taste)
- 3 eggs, scrambled and separated into small pieces
- sea salt
- black pepper
- In a small saucepan, combine quinoa and 3 cups of vegetable broth (you can also use water) and bring to a boil. Once boiling, reduce heat and cover,
- Let cook for 12-15 minutes. Remove lid to check that all liquid has been absorbed.
- In a large frying pan over medium-high heat, add olive oil and diced onion. Let the onion cook for 3-4 minutes until slightly softened, then add in the garlic and ginger and cook for another minute.
- Add vegetables in stages, starting the those that take the longest to cook. Start with the broccoli and string beans. Season with sea salt and black pepper and cook for a few minutes, Then add snap peas and red peppers. Mix veggies around well. Next add zucchini and yellow squash. Mix and cook for a few more minutes. Last, add in the frozen corn and carrots.
- Once everything is heated and cooked to your desired crispiness, add in the soy sauce. Add more if needed and set aside.
- In a smaller frying pan, scramble 3 eggs and break into small pieces with the spatula as you cook them.
- In the large frying pan (or a large mixing bowl), add the quinoa, scrambled egg pieces, sea salt and black pepper, then toss together.
- Serve immediately, or reheat and top with sriracha sauce.