Quinoa and Vegetable Stir-Fry

5 from 1 vote

This stir fry is full of delicious vegetables, and an amazing superfood!

Quinoa Vegetable Stir Fry is a delicious and flavorful dish with an Asian flair. The combination of vegetables, egg, and quinoa not only tastes delectable, but also provides a huge source of protein and fiber. By substituting the rice usually found in stir-fry with quinoa, we turn a popular side dish into a nutritional powerhouse with an even better taste.

Watch this video to see how to make Quinoa & Vegetable Stir-Fry.

5 from 1 vote

Quinoa and Vegetable Stir-Fry

High in fiber and protein, this unique stir fry dish is perfect when you want some yummy Asian food.
Yield 5 people
Serving Size 1 cup
Course Dinner
Cuisine Asian
Author SkinnyMs.


  • 1 cup quinoa pre-rinsed
  • 2 cups vegetable broth optional chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seed oil
  • 1 cup carrots finely diced
  • 1/2 cup green onions minced
  • 2 garlic cloves minced
  • 1/2 cup peas frozen (thawed)
  • 2 eggs beaten (omit for vegetarian)
  • 2 tablespoons lite soy sauce optional gluten-free soy sauce, tamari or bragg liquid aminos, more or less to taste
  • salt optional


  • In a medium saucepan, add quinoa and broth, turn to medium-high heat, cover, bring to a boil and reduce heat to a simmer. Cook until all liquid has been absorbed, about 15 minutes. Remove from heat and allow to cool. Refrigerate quinoa until cold, approximately two hours. Save time by cooking ahead and make the stir-fry the next day.
  • In a large skillet, heat oils to medium-low heat, add carrots and green onions, cover and cook until tender, approximately 8 minutes. Add garlic, cook one additional minute. Add quinoa and peas, cook until heated through, 5 to 6 minutes.
  • If using eggs, push quinoa to the sides of the skillet, add eggs and scramble. Stir to combine scrambled eggs with quinoa mixture. Add soy sauce and cook just until heated, about 1 minute.

Nutrition Information

Serving: 1cup | Calories: 250kcal | Carbohydrates: 28g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 182mg | Fiber: 5g | Sugar: 1g |
SmartPoints (Freestyle): 7
Keywords Budget-Friendly, Diabetic-Friendly, Vegetarian

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  1. I'm new to quinoa. But when I made it, the quinoa was crunchy. Did I not cook it long enough or did I cook it too long?

    1. Lori, Bring the quinoa to a boil, reduce heat to a low boil (covered), cook for 15 minutes, turn off burner, leave pot on the burner while covered for an additional 10 minutes.

  2. Hi, Im new to quinoa too and i was wondering what the reason is for refrigerating it for the 2 hrs? Will it not turn out if we skip that part? Thanks!

    1. I only refrigerated for about 45 mins. It came out UNBELIEVABLE! And 2 servings was a HUGE portion that completely filled me up (on a day where I had a tiny lunch AND went on a hike!

  3. i just made this and added tempeh for more protein since I'm trying to eat less meat and it was good.

  4. I love this recipe and i'm making it for dinner tonight. I am adding left over chicken I need to use and paring it with baked sweet potatoes. Yummmm :-).

  5. quick tip: if you make the quinoa in a rice cooker its super easy, add equal parts water to quinoa and walk away, about 10 min later its cooked to perfection!!

  6. Tasted good just the way it is. But I like a little spice. So added some Wasabi powder and a pinch of salt. Maybe next time even more spice (heat) . Thank you for a great meal.

  7. I'm new to WW and the Points Plus system. When I plugged this recipe into the calculator, it came back as 15 points total, which would mean each 1C serving is only 3 points. Can you please explain how you came up with 7 points per serving? Made this tonight and loved it! Thank you!

    1. We're glad you loved it, Janessa! Points Plus are calculated using total fat, carbohydrates, fiber, and protein, whereas traditional Points were calculated using calories, fat, and fiber.

      1. Hmmm…I did that with the WW app. I wonder why mine came back with 15 points plus total. Either way, thanks for the great recipe and for responding!

    1. Mariah, The recipe is now working. I’m so sorry for the inconvience. The recipe doesn’t call for chicken but if you decide to use it,
      cook cubed chicken before cooking carrots. 🙂

  8. I have some leftover raw asparagus and broccoli that I need to use up. Is it ok to add different vegetables to the stirfry, and if so, when should they be added?

    1. Tami, you can substitute the vegetables you have on-hand. Just follow the same steps that are listed and cook them in oil until tender.

  9. When it’s days scramble eggs does that mean scramble the eggs let them cook and then mix it or scramble them in the pan and mix it not cooked?

    1. Hi Jen, you are correct, Weight Watchers has changed the way points are calculated. We are in the process of updating all the recipes on the site to the new Freestyle system.

  10. I love this recipe but I am not a fan of quinoa so I used couscous instead and it came out great, thanks for the recipe.

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