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Asian quinoa stir-fry

Asian quinoa stir-fry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 3

This filling and gluten-free vegetarian dinner is full of colourful vegetables, with a tangy sauce of lime juice, garlic and tamari

  • Gluten-free
  • Vegetarian
Nutrition: per serving (2)
HighlightNutrientUnit
low inkcal465
fat25g
saturates4g
carbs40g
sugars14g
fibre7g
protein16g
salt1.8g
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Ingredients

  • 100g dried quinoa
  • 1 tbsp sesame oil
  • 1 small red onion , thinly sliced
  • 1 garlic clove , grated
  • thumb-sized piece ginger , grated
  • ½ tsp ground coriander
  • 1 tbsp wheat-free tamari
  • 1 red pepper , cut in 1cm/ 1/2 slices
  • 1 large courgette (about 250g/9oz), sliced
  • 100g green beans , tailed and cut in half
  • 2 tbsp sesame seeds
  • small pack coriander , roughly chopped

For the dressing

  • zest and juice 2 limes
  • pinch of pink Himalayan salt
  • 2 tbsp sesame oil
  • ½ garlic clove , crushed
  • ½ tsp brown rice vinegar
  • 1 tsp wheat-free tamari

Method

  • STEP 1

    Cook the quinoa following pack instructions and leave to cool.

  • STEP 2

    In a large frying pan or wok, pour in the sesame oil, onion, garlic, ginger, ground coriander and tamari and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp water. Leave to fry for 1 min more, add the pepper and fry for another 2 mins.

  • STEP 3

    Add 4 tbsp water then after 2 mins, add the green beans and 125ml water.

  • STEP 4

    After another 2 mins, add the courgette, 125ml water and leave to cook for 3 mins, then take off the heat.

  • STEP 5

    Make the dressing by putting all the ingredients in a jug and whisking until smooth. Mix the quinoa into the veg, add the dressing and mix together with the sesame seeds. Stir through the coriander to serve.

Goes well with

Recipe from Good Food magazine, January 2015

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A star rating of 3.1 out of 5.21 ratings
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