Some dinners just check every box—fast, easy, healthy, and packed with flavor. This veggie quinoa stir fry has been my go-to when I want a quick weeknight win.
It’s perfect for using up leftover veggies, takes under 30 minutes, and has that satisfying stir fry flavor with fluffy quinoa instead of rice. Totally vegan, naturally gluten free, and colorful enough to make the table feel festive.
🛒 Ingredients
- Quinoa – I like using white quinoa for a fluffy texture, but tricolor quinoa makes it look extra pretty. Rinse it well before cooking to remove bitterness.
- Cabbage – Green or purple both work. Purple makes the whole dish pop with color.
- Carrot – Adds crunch and sweetness. You can swap in bell pepper or zucchini if that’s what you’ve got.
- Garlic and Ginger – These two are the flavor heroes here. Fresh is best, but in a pinch, use jarred or frozen.
- Soy Sauce – Low-sodium is my go-to so it doesn’t overpower the veggies. Tamari works perfectly for gluten free.
- If you like Asian inspired recipes, try my Udon stir fry and cabbage stir fry next!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Quinoa Stir Fry
- Cook the quinoa: Rinse well and cook according to package directions. Set aside.
- Start the veggies: In a large skillet over medium heat, add oil, carrot, and onion. Cook 3–4 minutes, stirring.
- Add aromatics: Stir in garlic and ginger. Cook about 1 minute until fragrant.
- Add cabbage: Toss it in and cook over medium-high heat for 5 minutes, stirring often.
- Make the sauce: Pour in soy sauce and agave syrup. Stir and let simmer 2–3 minutes until slightly reduced. If it’s looking dry, splash in a little water or broth.
- Combine: Stir in the cooked quinoa and warm through for 1–2 minutes.
- Finish: Top with green onions and serve warm.
Rita's Tip
Make the quinoa ahead of time. Cold quinoa stir fries beautifully—each grain stays separate and fluffy instead of clumping. Plus, it cuts your dinner time down to just chopping and stir frying.
📋 Tips
- Always rinse quinoa first, it removes bitterness and keeps the flavor clean.
- Chop veggies small so they cook quickly and evenly.
- Use avocado oil or another high-smoke-point oil for hotter stir frying.
- Toss in edamame, tofu, or tempeh for extra plant-based protein.
- If you use purple cabbage it will tint the quinoa slightly pink, it's normal!
- Garnish with sliced green onions for a pop of freshness.
Flavor Boosters
- A splash of sesame oil at the end for that restaurant aroma.
- Chili flakes or sriracha if you like a little heat.
- Sprinkle with toasted sesame seeds for crunch and looks.
🍱 Storage Instructions
- 🍱To Store. Keep in an airtight container in the fridge for up to 4 days.
- 🥶Freezing. Freeze in portions for up to 2 months. Thaw overnight in the fridge.
- 🔥To Reheat. Warm in a skillet over medium heat with a splash of water or broth to keep it from drying out.
What To Serve With Stir Fry
More Asian Recipes You'll Like
📖Recipe
Veggie Quinoa Stir Fry
This veggie quinoa stir fry is a quick, healthy, one-pan dinner packed with crunchy vegetables and savory Asian-inspired flavor. Vegan, gluten free, and ready in 30 minutes.
Ingredients
- 14 ounces green cabbage, or purple, cut into 1 inch slices
- ½ cup raw quinoa
- 1 small carrot, diced
- ¼ cup small brown onion, sliced
- 2 teaspoons garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons olive oil, or avocado oil
- 1 teaspoon agave syrup, or honey
- 2 tablespoons green onion, sliced
- salt and black pepper, optional
Instructions
- Rinse the quinoa and cook according to package directions. Set aside.½ cup raw quinoa
- In a large skillet over medium heat, heat oil. Add the carrot and onion, cook for 3–4 minutes, stirring.1 small carrot, ¼ cup small brown onion, 2 tablespoons olive oil
- Add the garlic and ginger, cook for about 1 minute. Add the cabbage, stir and cook over medium-high heat for about 5 minutes, stirring often. Pour in the soy sauce and agave syrup, stir.14 ounces green cabbage, 2 teaspoons garlic, 1 teaspoon fresh ginger, 1 teaspoon agave syrup, 2 tablespoons soy sauce
- Reduce heat to medium-low and simmer for 2–3 minutes until slightly reduced and veggies are coated. Check for seasoning. If it’s too dry, add a little water or broth. Add the cooked quinoa, mix everything, and warm for 1–2 minutes. Top with green onion and serve warm.2 tablespoons green onion, salt and black pepper
Nutrition
Calories: 192kcalCarbohydrates: 25gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 534mgPotassium: 387mgFiber: 5gSugar: 6gVitamin A: 2678IUVitamin C: 39mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!
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