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Vegetable and Quinoa Stir-Fry

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 275kcal
Author Lauren Goslin


  • 1 c. dry quinoa cooked
  • 2 T. coconut or grapeseed oil
  • 1 t. toasted sesame oil
  • 2 scallions chopped
  • 1 T. fresh ginger
  • 2 garlic cloves
  • 1/4 t. red pepper flakes
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 1 1/2 c. broccoli florets chopped
  • 1 4 oz can water chestnuts rinsed and drained (optional, but gives the dish a nice crunch)
  • 1-2 T. soy sauce to taste
  • 1-2 t. brown rice vinegar to taste (apple cider vinegar or lime juice can be used if grain-free)
  • toasted sesame seeds for garnish


  • Heat the oils together in a deep skillet.
  • Add in the scallions, ginger, and garlic, and saute the mix for 30-60 seconds until fragrant.
  • Add in the carrots and celery, and cook for 1-2 minutes.
  • Add in the broccoli and water chestnuts, and cook three minutes, until broccoli is bright green.
  • Add in the cooked quinoa, soy sauce, and vinegar, and stir everything to combine.
  • Heat everything through for another 2-3 minutes.
  • Top with sesame seeds and extra soy sauce, if needed.
  • Serve and enjoy!


Nutrition facts are based on using grapeseed oil, two tablespoons of soy sauce, and two teaspoons of brown rice vinegar. Weight Watchers points (new system): 7


Serving: 1g | Calories: 275kcal | Carbohydrates: 36.5g | Protein: 8.6g | Fat: 10.8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 9.7g | Sodium: 514mg | Fiber: 5.7g | Sugar: 3.3g