Asian Quinoa Stir Fry

Have you ever had bland, flavorless quinoa? It's enough to make you never want to eat it again... But not with this quinoa recipe.

Make this easy Asian Quinoa Stir Fry with broccoli, pea pods, and red cabbage - or any vegetables that you have on hand. This is the perfect recipe to make at home when you are craving takeout. It's so easy to change and customize, too!

This recipe for Asian quinoa stir fry has been a mainstay lately for lunch. It's so quick to prep in one day and then easy enough to portion it out for meal-prepped lunches all week.

The secret to making amazing quinoa stir fry is the sauce. I spiced mine with sriracha and sweetened it with maple syrup. The combination is lip-smackingly delicious! It is also delicious with the peanut sauce in these Thai Quinoa Bowls.

If you like spicy foods with an Asian flair, then you'd love the inspiration for this recipe, my quinoa fried rice recipe! It's the less-spicy version of this one.

Before You Get Started

Here are some important things to know before making this recipe:

• Use what's in your fridge: The wonderful thing about stir fry is that you can literally use any kind of vegetable that you have in your refrigerator.
• Cook quinoa in advance: Pre-cook the quinoa before you add it to the stir-fry. For the best texture, leave it in the refrigerator overnight and then use it in your stir fry the next day.
• Chop veggies small: Cut your vegetables into similarly sized pieces so they cook evenly and quickly.
• Make the sauce first: Mix the soy sauce, maple syrup, and almond butter together first. This helps all the ingredients really meld and combine perfectly so that every bite is filled with flavor.

How to Make Asian Quinoa Stir Fry

Here's how to make stir fry with quinoa:

1. Mix the Sauce

In a small bowl, combine your sauce ingredients. Typically, a mix of soy sauce (or coconut aminos), something sweet like maple syrup, and a creamy element like almond butter. Add a bit of heat with sriracha if you'd like.

Pro tip: Stir the sauce really well until smooth. If your almond butter is thick, warm it slightly so it mixes easily.

2. Cook the Vegetables

Heat a blend of oils (like sesame and coconut) in a large skillet or wok over medium-high heat. Toss in a mix of chopped vegetables and stir-fry until they just start to soften.

Avoid burning the vegetables: If the veggies start to stick to the pan, add a few tablespoons of water. The water will help deglaze the pan and prevent the vegetables from sticking or cooking unevenly.

3. Add Garlic and Ginger

Once the vegetables are mostly cooked, stir in fresh minced garlic and ginger.

4. Stir in the Quinoa

Add your cooked quinoa and toss everything together in the pan. Let it sit in spots to develop a bit of crispiness, then stir again.

5. Finish with the Sauce

Pour the sauce over the stir fry and mix until everything is evenly coated and warmed through. Taste and adjust with more seasoning or sauce if needed.

Add sauce last: Add the sauce last, after you fry the quinoa with the veggies, garlic, and ginger. Don't fry the sauce too long, or it will burn. Just fry it long enough for it to heat all the way through.

What To Serve With This Quinoa Stir Fry

Just adding some chicken or salmon to the stir fry is enough to take it from a side dish to a main meal. There are also lots of ways you can keep it as a veggie-packed side dish.

I also like to serve it with some grilled Asian pork tenderloin. The flavors are so similar that they really enhance each other! Another super simple recipe that you can serve with it is some broiled Asian chicken thighs. Delicious!

Are you vegetarian? Keep the entire meal plant-based and prepare some vegetarian meatballs with the stir fry. These meatballs are easy to make in the slow cooker, so you can make them ahead of time. They are made with bold hoisin sauce, which tastes perfect with the sweet and spicy quinoa stir fry!

Change Up the Flavors

Want to change something in this recipe? Here's how to do it:

• Use different nut butter: Try peanut or cashew butter for a different twist.
• Sauce swap: You can swap soy sauce out for coconut aminos to make this recipe gluten-free! For a little bit of sweetness, I used real maple syrup. If you want it to have some heat, add a dash of sriracha!
• Add heat: Crank up the spice with more sriracha or red pepper flakes.
• Swap the grains: As long as the carb is pre-cooked, you can feel free to use your favorite stir-fry filler ingredients. Try this recipe with jasmine or basmati rice or even buckwheat!
• Toss in extra protein: This stir fry will taste perfect with any of your favorite meats or meatless proteins. To keep it vegan, add some cubed tofu. If you like meat, try it with some chopped chicken, salmon, or ground pork sausage.

Storage, Reheating, and Leftover Ideas

• Store: Keep in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Make sure to thaw in the fridge overnight before reheating!
• Reheat: Warm in a skillet over medium heat until hot, adding a splash of water or soy sauce if needed.
• Leftover ideas:
  • Wrap in lettuce leaves for quinoa lettuce wraps.
  • Toss with shredded rotisserie chicken for a heartier bowl.
  • Serve cold as a grain salad with a splash of rice vinegar.