Asian quinoa stir-fry

Asian quinoa stir-fry

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(20 ratings)

Prep: 20 mins Cook: 35 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving (2)

  • kcal465
  • fat25g
  • saturates4g
  • carbs40g
  • sugars14g
  • fibre7g
  • protein16g
  • salt1.8g
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  • 100g dried quinoa



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 1 tbsp sesame oil
  • 1 small red onion, thinly sliced
  • 1 garlic clove, grated
  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp ground coriander
  • 1 tbsp wheat-free tamari



    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 1 red pepper, cut in 1cm/ ½ slices
  • 1 large courgette (about 250g/9oz), sliced



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 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



    The same shape, but smaller than…

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



    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…


  1. Cook the quinoa following pack instructions and leave to cool.

  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.

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

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

  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.

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Comments, questions and tips

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27th Sep, 2016
This was OK, I'd probably make it again with a couple of tweaks. I didn't add the extra water, and texture wise it was fine. I only used one lime and even this was too much, so I'd probably say half would be sufficient.
31st Dec, 2015
Thanks to Relishing Food for making this recipe work perfectly! I followed your instructions & added some extra ginger & coriander & took it easy on the lime & it was delicious. I disagree that this recipe is fixed! There is still far too much water in the recipe & probably too much lime!!!
8th Nov, 2015
This recipe is amazing, great for lunch. I didn't add any of the water to the veg and it turned out perfectly. It is extremely good for an alkaline diet which is what I follow. I also added linseeds, pumpkin and sunflower seeds.
30th Aug, 2015
I went a bit more by eye with the water quantities and had no problems. I also used brown rice as I was out of quinoa and that was delicious.
14th Jul, 2015
I’ve not tried this recipe but I can see what the problem is… The introduction of a quarter of a litre of water in step 3 and 4 being mainly the cause. Suggestion. Ditch step 3 and 4 entirely. Blanch off the Courgette and Green beans in boiling water until still crisp but cooked. Asian cuisine retains texture in the veg so you need a crispy / crunchy texture but still need to be able to eat it. Once done, refresh in cold water and set aside. Step 2. In a Wok on high heat (as is the norm with Asian cooking) add the oil, onion, garlic, ginger etc. and stir fry for one minute. Keep the food moving in the pan hence it being called stir-fry. Add the Pepper and stir fry for another minute, then add the 2 tablespoons of water and stir fry for yet another minute. After step 2, toss in your blanched ingredients, mix up and take off the heat. Make the dressing as detailed in step 5 but go easy on the lime. Start with the juice of half a lime, taste the dressing then build from there. Good? If not and you require more bitterness, add more lime. Like salt you can add, but you can’t take away. Once happy, mix the whole lot together including the Quinoa (from step 1), stir-fry (my step 2), dressing, sesame seeds and coriander. Enjoy. This will make the dish more Asian authentic, better texture (not slop) and look like the picture.
14th Jul, 2015
Hi, not made this recipe but can see what the problem is.. I'd ditch steps 3 and 4 as it's adding up to one quarter of a litre of water - hence slop. Suggestion - Blanch separately the Courgette and Green Beans until slightly soft. You want to keep the crispness as you'd expect with Asian Cuisine but still want to be able to eat the veg. Once blanched, refresh in cold water. Mix your dressing ingredients, go easy on the lime, taste the dressing before doing anything further. Happy? add more lime if you need to but start off with half the juice of one lime and build from there. Once you've fried off (and use a really high heat as the Asians would do) the onion, garlic, ginger etc as detailed in step 2, only alteration I'm suggesting is a high heat as that is the norm, but keep the food moving in the Wok as that is what stir-frying is all about, add the peppers after 1 minute, stir fry for another 1 minute then add the 3 tablespoons of water, and cook for another 1 minute. Proceed to step 5. The method I've detailed here is less work, less cooking time, have the Asian texture and taste and will look like the picture. Hope this helps.
17th Mar, 2015
I really loved the flavors in this but yes the recipe suggests way too much water, just add the spoonfuls otherwise it takes forever to reduce and the vegetables get sloppy!
4th Mar, 2015
Too many flavours fight for attention in this recipe and with all the water it ends up very sloppy. Take out all the water and stir fry the veg instead, halve the lime and sesame oil in the dressing and it would pass as ok. Far too much faffing about for what you end up with
24th Jan, 2015
Well, the water measurements are still not rights. So do not add a lot of water, just with spoons. And it deffinitely does not serve 3. Maximum 2. Otherwise, ok. I used 3/4 of one lime juice, and it was still little bit sour for me..
17th Jan, 2015
There is far too much water in this recipe and not enough time for it to reduce - I left out both lots of 125ml (steps 3 and 4) and added an extra 4 tbsp of water on step 3 instead. This made a dish with a consistency that matches the image.


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