Asian Quinoa Stir Fry Recipes

ASIAN QUINOA STIR-FRY

Asian quinoa stir-fry image

This filling and gluten-free vegetarian dinner is full of colourful vegetables, with a tangy sauce of lime juice, garlic and tamari

Provided by Natasha Corrett

Categories Dinner, Lunch, Main course, Supper

Time 55m

Number Of Ingredients 18

Ingredients

100g dried quinoa
1 tbsp sesame oil
1 small red onion , thinly sliced
1 garlic clove , grated
thumb-sized piece ginger , grated
½ tsp ground coriander
1 tbsp wheat-free tamari
1 red pepper , cut in 1cm/ 1/2 slices
1 large courgette (about 250g/9oz), sliced
100g green beans , tailed and cut in half
2 tbsp sesame seeds
small pack coriander , roughly chopped
zest and juice 2 limes
pinch of pink Himalayan salt
2 tbsp sesame oil
½ garlic clove , crushed
½ tsp brown rice vinegar
1 tsp wheat-free tamari

Steps:

Cook the quinoa following pack instructions and leave to cool.
In a large frying pan or wok, pour in the sesame oil, onion, garlic, ginger, ground coriander and tamari and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp water. Leave to fry for 1 min more, add the pepper and fry for another 2 mins.
Add 4 tbsp water then after 2 mins, add the green beans and 125ml water.
After another 2 mins, add the courgette, 125ml water and leave to cook for 3 mins, then take off the heat.
Make the dressing by putting all the ingredients in a jug and whisking until smooth. Mix the quinoa into the veg, add the dressing and mix together with the sesame seeds. Stir through the coriander to serve.

Nutrition Facts : Calories 465 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 14 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 1.8 milligram of sodium

ASIAN FRIED QUINOA DELIGHT

Asian Fried Quinoa Delight image

Adapted from Guy Fieri's new cookbook, this is the bomb! A great way to fix quinoa, with lots of flavor. Enjoy!

Provided by Sharon123

Categories Grains

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups quinoa
3 cups water (or vegetable stock)
3 tablespoons olive oil (or use grapeseed oil)
2 cups diced onions (about 1 1/2 onions)
1/4 cup shallot (or green onion)
1/4 cup minced garlic
1/2 cup minced ginger
1 cup finely chopped green onion
1 cup finely diced carrot (about 4 small)
2 cups shredded baby bok choy
1 cup finely diced celery
2 cups shredded napa cabbage (about 1/4 head)
1 cup diced sugar snap pea
3 tablespoons soy sauce, plus more to taste
2 large eggs, lightly beaten (optional to keep it vegan)

Steps:

In a large cast iron skillet(or other heavy skillet) over high heat, toast the quinoa until lightly golden, 5-6 minutes, stirring frequently. Add the water or stock and reduce heat to medium. Cover and cook until the quinoa opens and the liquid is absorbed, about 20 minutes. Transfer to a bowl to cool.
Wipe out the skillet and heat 1 1/2 tbls. of the olive oil over medium high heat. Add the onions and cook until well browned and soft, about 20-30 minutes, stirring occasionally.
Stir in the shallots(if you don't have shallots, just use more green onions) and cook 2 minutes, then add the garlic, ginger, and green onion and cook for 3-4 minutes more.
Add the carrots, bok choy, celery, cabbage, and snap peas and stir until just wilted. Pour in the soy sauce and mix well. Move the mixture to a bowl and keep warm.
Heat the remaining 1 1/2 tbls. of oil in the skillet over medium high heat and add the quinoa. When it is heated through, pour the eggs over the quinoa and stir fry until the eggs are cooked. Return the vegetables to the pan. Adjust the seasoning with additional soy sauce if needed. Enjoy!

QUINOA STIR-FRY WITH VEGETABLES AND CHICKEN

Quinoa Stir-Fry with Vegetables and Chicken image

This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in the grain can help beat bloat.

Provided by Kerri Conan

Categories Chicken Egg Ginger Soy Stir-Fry Kid-Friendly Dinner Quinoa Bell Pepper Carrot Healthy Cilantro Simmer Boil Green Onion/Scallion Self Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

3/4 cup quinoa, rinsed
1/2 teaspoon salt, divided
1 tablespoon vegetable oil
1 small carrot, thinly sliced
1 medium red bell pepper, cored, seeded and chopped
2 teaspoons grated ginger
1 clove garlic, sliced
1 small red chile, chopped (optional)
2 cups snow peas, trimmed
1/4 teaspoon black pepper
1 egg, beaten
4 ounces grilled chicken breast, chopped
2 scallions, chopped
1/2 cup cilantro
1 tablespoon soy sauce

Steps:

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

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