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Easy Vegetable Stirfry with Quinoa

Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 1 tablespoon toasted sesame oil plain sesame oil is fine if you can't find toasted
  • 1 garlic clove minced
  • 1 " knob of ginger peeled and minced
  • 1 small bell pepper sliced or spiralized with Blade A
  • 2-3 julienned carrots or 1 large carrot spiralized with Blade D
  • 2 cups broccoli florets small florets are best, so they cook well
  • 4 oz snowpeas
  • 1 small red onion sliced or spiralized with Blade A and noodles trimmed
  • 1 cup cooked quinoa
  • 2 eggs
  • 1 tablespoon low sodium soy sauce
  • pinch of red pepper flakes or more if you like it spicy
  • to garnish: white sesame seeds


  • Heat the oil in a large skillet. Once the oil is shimmering, add all of the ingredients except for the quinoa, eggs, and soy sauce. Cook all of the vegetables until fork tender, about 10 minutes, tossing frequently. After 5 minutes, if the vegetables are sticking to the pan, pour in 1/4 cup of water and toss, cooking until all moisture evaporates and vegetables are cooked.
  • Once the vegetables are cooked, add in the quinoa and toss well to combine thoroughly. Creative a cavity in the center of the mixture and pour in the eggs. Whisk and scramble in the pan. Once eggs are cooked, toss together with the mixture and season with soy sauce and red pepper flakes. Toss well again to combine.
  • Divide into bowls. Top with sesame seeds, if desired.