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Vegetable Quinoa Stir Fry

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A quick, colorful, and nourishing stir fry made with cooked quinoa, shiitake mushrooms, zucchini, and spinach. Flavored with garlic, ginger, soy sauce, and sesame oil, it’s perfect as a light main course or wholesome side, ready in under 20 minutes.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stir Frying
  • Cuisine: Asian-Inspired
  • Diet: Vegetarian

Ingredients

  • Olive oil spray (or 1–2 teaspoons 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

Instructions

  1. Heat a large nonstick skillet over medium-high heat. Spray with olive oil or add 1–2 teaspoons of olive oil to coat the pan.
  2. Add minced ginger and garlic, stirring for about 30 seconds until fragrant but not browned.
  3. Add sliced shiitake mushrooms and cook for 3 minutes, stirring occasionally, until softened and lightly golden.
  4. Add chopped zucchini and cook for another 2 minutes until tender but still crisp.
  5. Stir in cooked quinoa, sesame oil, and soy sauce. Mix well to combine.
  6. Add baby spinach and cook for 1–2 minutes, stirring until wilted.
  7. Remove from heat and serve warm.

Notes

  • Swap in vegetables like bell peppers, carrots, broccoli, or snow peas based on what you have.
  • Use cauliflower rice instead of quinoa for a grain-free option.
  • Add protein with tofu, chickpeas, shrimp, or chicken.
  • Use tamari instead of soy sauce to make it gluten-free.
  • Add a splash of rice vinegar or hoisin sauce for extra depth.
  • Reheat leftovers in a skillet with a splash of water or microwave in short bursts, stirring in between.

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