Chinese Quinoa and Vegetable Stir-Fry


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

The tangy sweet and sour flavours of a Chinese-style stir-fry bring quinoa to life. Mix and match the ingredients according to what is in season, but make sure everything you use is fresh, for the best taste and texture. The secret of a good stir-fry is to have all the ingredients ready, as once you begin to cook there’s no time to prepare them.


  • 175 g/6 oz/1 cup pearl quinoa
  • 750 ml/ pints/3 cups water
  • 10 ml/2 tsp ground ginger
  • 15 ml/1 tbsp sugar
  • 30 ml/2 tbsp rice vinegar
  • 60 ml/4 tbsp vegetable stock
  • 30 ml/2 tbsp light soy sauce, plus extra for serving (optional)
  • 2.5 ml/½ tsp dried chilli flakes
  • 15 ml/1 tbsp vegetable oil
  • 30 ml/2 tbsp sesame oil
  • 2 cloves garlic, peeled and crushed
  • 2 cm/1 in piece of fresh root ginger, peeled and grated
  • 1 carrot, peeled and cut into thin strips
  • 1 orange or yellow (bell) pepper, deseeded and cut into thin strips
  • 175 g/6 oz/generous 2 cups mushrooms, finely sliced
  • 1 medium leek, washed and cut into 5 cm/2 in long strips
  • 2 sticks celery, cut into 5 cm/2 in long strips
  • 150 g/5 oz beansprouts
  • 150 g/5 oz broccoli, cut into small florets
  • 75 g/3 oz cashew nuts, roughly chopped


  1. Rinse the quinoa, then transfer to a pan, add the water and ground ginger and bring to the boil. Simmer for about 14-16 minutes, until tender to bite. Drain and set aside.
  2. Meanwhile in a small bowl mix the sugar and vinegar, stirring until all of the sugar is dissolved. Add to this the stock, soy sauce and chilli flakes, then cover and set aside.
  3. In a wok or large frying pan, heat the vegetable and sesame oils and add the garlic and grated fresh ginger, stirring briefly to release their aromas.
  4. Add the carrot, pepper and mushrooms to the wok, fry for a few seconds and then add the leek, celery, beansprouts and broccoli. Fry again for a few seconds, tossing all the time.
  5. Add the cashew nuts to the wok and again stir-fry, tossing regularly, for 5-7 minutes on high heat to lightly cook the raw vegetables without allowing them to get too soft.
  6. Add the cooked quinoa to the wok and toss, still on a high heat, until heated through, then add the stock, soy sauce and vinegar mixture, stirring and tossing to combine as the liquid sizzles. Serve immediately, with extra soy sauce if you wish.


Use other vegetables of your choice, such as fennel, pak choi (bok choy), asparagus and spring onions (scallions).

Nutritional Information: Gluten free with GF soy sauce Energy 500kcal/2091kJ; Protein17g; Carbohydrate 51g, of which sugars 16g; Fat 27g, of which saturates 4g; Cholesterol 0mg; Calcium 120mg; Fibre 6g; Sodium 686mg.