Stir-fried Quinoa and Vegetables | PCC Natural Markets

Stir-fried Quinoa and Vegetables

Serves: 6 to 8

No votes yet

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Heat a large sauté pan or wok over medium-high heat. Heat 1/4 cup sesame oil and add the cooked quinoa. Stir-fry until it is lightly toasted, adding a little more oil if needed, 3 to 5 minutes. Remove quiona from the pan and set aside.

Wipe or rinse the pan and heat the remaining oil over medium-high heat. Add the mushrooms and sauté until lightly browned, 5 to 7 minutes. Stir in the carrots, onions and cabbage; cook for 2 minutes. Add the garlic, broccolini and red chile; sauté for 1 minute.

Add the fried quinoa back to the pan and drizzle with tamari. Sauté, while stirring, and let the vegetables continue to cook until tender. Season with black pepper and sprinkle with green onions. Serve hot.


To prepare quinoa, rinse 1 1/3 cups raw quinoa in a fine mesh strainer under cool running water; drain. Place rinsed quinoa in a saucepan with 2 2/3 cups water and 1 teaspoon salt. Bring to a boil. Lower the heat to a simmer, cover and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and cool.

Recipe by Blake Caldwell, PCC Deli

Source: 2014 Annual meeting dinner

More about: quinoa


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login