This colorful and nutritious stir fry brings together fluffy cooked quinoa and a mix of fresh vegetables, including shiitake mushrooms, zucchini, and spinach. Flavored with garlic, ginger, soy sauce, and sesame oil, it’s a quick and satisfying dish that I can enjoy as a light main course or a wholesome side. It comes together in under 20 minutes, making it perfect for busy weeknights when I want something healthy without a lot of fuss.

Why You’ll Love This Recipe

I love how simple yet versatile this stir fry is. It’s naturally vegetarian and can easily be made vegan or gluten-free. It’s packed with plant-based protein, fiber, and essential nutrients, all while being incredibly flavorful. I can make it with whatever vegetables I have on hand, and the whole thing comes together in one pan for minimal cleanup. It’s also a great way to use leftover quinoa and turn it into something exciting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil spray (or 1–2 teaspoons of olive oil)

• 1 tablespoon minced fresh ginger

• 2 garlic cloves, minced

• 4 ounces shiitake mushrooms, stems removed and sliced

• 1 small zucchini, chopped into bite-sized pieces

• 2 cups cooked quinoa

• 1 teaspoon sesame oil

• 2 tablespoons low-sodium soy sauce

• 2 cups baby spinach leaves

Directions

1. I start by heating a large nonstick skillet over medium–high heat. Once hot, I spray it generously with olive oil or add a small amount of olive oil to coat the pan.

2. I add the minced ginger and garlic to the skillet and stir for about 30 seconds, just until they become fragrant but not browned.

3. Next, I toss in the sliced shiitake mushrooms. I let them cook, stirring occasionally, for about 3 minutes until they begin to soften and turn golden.

4. I add the chopped zucchini and continue to cook for another 2 minutes, just until the zucchini is tender but still has a slight bite.

5. Then, I stir in the cooked quinoa, sesame oil, and soy sauce. I mix everything well to combine.

6. Finally, I add the baby spinach leaves and cook for 1–2 minutes, stirring until the spinach is just wilted.

7. I remove the skillet from heat and serve the stir fry warm.

Servings And Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 7 minutes

• Total Time: 17 minutes

Variations

• I often switch the vegetables depending on what I have. Bell peppers, carrots, snow peas, broccoli, or cabbage work well.

• When I want a grain-free version, I replace quinoa with cauliflower rice.

• For added protein, I like to stir in tofu, chickpeas, cooked shrimp, or shredded rotisserie chicken.

• I sometimes replace soy sauce with tamari to keep the dish gluten-free.

• When I crave more depth, I add a splash of rice vinegar or a spoonful of hoisin sauce for extra flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the stir fry in a skillet over medium heat with a splash of water or broth to keep it from drying out. It also reheats well in the microwave in short bursts, stirring in between to ensure even heating.

FAQs

Can I Make This Stir Fry Ahead Of Time?

Yes, I often cook the quinoa and prep the vegetables in advance. When I’m ready to eat, it only takes about 10 minutes to cook everything in the skillet. Leftovers taste great the next day too.

Can I Use A Different Type Of Mushroom?

Absolutely. If I don’t have shiitake mushrooms, I use cremini, white button, or even oyster mushrooms. Each variety adds its own unique flavor and texture.

What’s The Best Way To Cook Quinoa?

I rinse the quinoa first to remove bitterness, then cook it with a 2:1 ratio of water to quinoa. I bring it to a boil, cover, reduce to a simmer, and cook for 15 minutes. Then I let it sit for 5 minutes before fluffing with a fork.

Is This Stir Fry Good For Meal Prep?

Yes, I find it holds up well for meal prep. I portion it into individual containers and refrigerate for quick lunches or dinners throughout the week. It reheats easily and still tastes fresh.

Can I Make It Spicy?

Definitely. I like to add a pinch of red pepper flakes, a splash of sriracha, or a drizzle of chili garlic sauce if I want some heat.

Conclusion

This Vegetable Quinoa Stir Fry is one of my favorite go-to meals when I want something nourishing, quick, and adaptable. It’s full of flavor, easy to customize, and comes together in just minutes. Whether I’m using it as a side dish or enjoying it as a light main, it never disappoints.