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Quinoa stir-fry is probably one of my all time favorite meals. You can simplify this recipe by cooking about 3-4 cups of quinoa at the beginning of the week and storing it in the refrigerator. All that’s left to do is sauté the vegetables and mix in the quinoa. Done and done. Simple and delicious.

Ingredients (All Organic)

  • 1 cup quinoa
  • 1/2 cup raw broccoli
  • 1/2 cup raw carrots
  • 1/2 cup raw kale
  • 1/2 cup raw onions
  • 1/2 cup raw mushrooms
  • 1/4 cup vegetable broth
  • 1/2 of a clove chopped garlic
  • 1 tbsp. sea salt


  1. Cooking quinoa: Soak 1 cup of quinoa in 2 cups of water
  2. Rinse quinoa in a grain colander
  3. Add quinoa to a skillet (with the water from the rinsed grains, no oil needed) (Slightly toast for 2 to 4 minutes on low)
  4. Bring 2 cups of water to a boil
  5. Add toasted quinoa with a dash of sea salt
  6. Lower heat and cover for 15 minutes
  7. Remove lid and fluff quinoa with a fork
  8. Place lid back on until all the water is absorbed
  9. Rinse and chop all vegetables
  10. Add ¼ cup vegetable broth to a sauce pan
  11. Add ½ clove of garlic and broccoli to saucepan for 2 minutes on medium heat
  12. Add all ready boiled carrots and the rest of the chopped vegetable to the broth
  13. Saute 6- 8 minutes
  14. Add cooked quinoa and mix everything together for 2 minutes
  15. Sea salt to taste


  1. Maggie Reply

    Love this! I’m oil free vegan and I’ve really learn to enjoy meals without oil. Thanks for sharing this!

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