Cooking, Dinner, Grains, Lunch, Recipes

Quinoa Stir-Fry

November 19, 2012


You guys, today I have a treat for you! After a weekend full of baking and licking spoons full of chocolate this is the kind of food I’m craving. Lot’s of quinoa for some healthy protein and mixed vegetables which will fill up my vitamin tanks. I’m already feeling that the shorter and colder days and longer nights are having its usual effect on my food choices. Instead of light salads I now eat heavier fare and chocolate or sweet treats are on the menu a bit too often these days. But that’s what the holiday season is all about, right?

Just in case you’d like to lighten up dinner or lunch this week before Thanksgiving officially kicks off the holiday season {the holiday season has already started for me} this is a great choice. The vegetables I used are of course only suggestive of what you could add, the possibilities are endless.

The best thing about this dish however is not that it’s healthy, but that it was inspired by one of my favorite meals, Nasi Goreng. I came home from work one day wanting Indonesian fried rice. Anyone who’s already made Nasi Goreng will tell you that’s it’s not something that you can just throw together in 5 minutes. It takes time and patience, mainly because it requires lots of chopping and you have to pre-cook rice and let it cool. Since rice was no where to be found in the kitchen I had already given up hope on a proper dinner until I found a container of cooked quinoa in the back of the fridge. Jackpot! That was how this dish was born.


I simply used vegetables I had on hand and mixed them together with the quinoa. Additionally I scrambled two eggs into the quinoa. It made a filling dinner on a weeknight and all it took was a couple of minutes chopping the veggies. I would highly suggest you have cooked and cooled quinoa on hand so the dish does not end up as a big pile of mush…this will also save you at least 30 minutes of dinner prep at night!


Quinoa Stir-Fry

makes 2-3 servings


  • about 350g cooked quinoa, cooled
  • 2 tbsp. olive oil
  • 2 garlic cloves, crushed and finely minced
  • 1 small onion, finely chopped
  • 3 carrots, peeled and grated
  • a couple of broccoli florets
  • 3 tomatoes, washed and choopped
  • salt and pepper + chili flakes
  • 2 eggs
  • optional: soy sauce


  1. In a wok or large skillet heat up the olive oil. Once hot add the onion and garlic and sauté until soft.
  2. Next add the broccoli and carrots and cook everything for a couple of minutes until soft.
  3. Add the quinoa and mix well to incorporate.
  4. Then stir in the chopped tomatoes.
  5. Season with salt, pepper and chili flakes. Let every fry for about 10-15 minutes.
  6. Before serving, scramble in the eggs and serve immediately. If desired serve with a bit of soy sauce drizzled on top.

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  • Reply Kathryn November 19, 2012 at 10:18 am

    I definitely need food like this at the moment after a weekend of over-indulgence! It sounds really tasty.

  • Reply Shannon (Healthiful Balance) November 26, 2012 at 12:49 pm

    Mhmm, a quinoa stirfry sounds so good! I’ve made some with brown rice before. I’ll have to try this when I have quinoa again. 🙂

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