Stir-fries are one the easiest weeknight dishes in my opinion and this simple Asian and quinoa stir-fry with Chinese 5 spice is a great twist on a traditional Asian stir-fry. The Chinese 5 spice adds a lot of nuanced flavor with it's unique spice combination of cloves, cinnamon, fennel, star anise, and peppercorns. I recommend adding it little by little since it can vary in strength and while some people love it, others just like it as a delicate background flavor.
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Asian Quinoa and Vegetable Stir-fry
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- 1.33 cups quinoa
- 1 tbsp. coconut oil
- 1 tbsp. sesame oil
- 1/2 tsp. red pepper flakes (or more)
- 4 U cloves garlic, peeled and minced
- 2 tbsp. ginger, minced
- 1 tsp. Chinese five spice
- 4 tbsp. low sodium soy sauce (GF if needed)
- 16 oz. Asian vegetable mix (choose one with cabbage as the base)
- 1 U red pepper, sliced very thinly
- 4 U scallions, chopped
- 2 tbsp. cilantro, chopped
Cook the quinoa according to package directions.
Heat coconut and sesame oil over medium high heat. Add the soy sauce, 5 spice powder, vegetables, red pepper, and scallions. Cook until vegetables are just tender, about 4-5 minutes. Stir in quinoa and cook until heated through.
Turn off the heat and toss in cilantro. Taste and add more soy sauce, Chinese 5 spice, or red pepper flakes if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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