A healthier version to the classic take-away of Chinese Fried Rice!

Thai Quinoa Stir Fry [Vegan]

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Cooking Time



For the quinoa

  • 1/2 cup quinoa grain mix
  • 1 cup boiling water
  • salt and pepper

For the Stir fry

  • tablespoon olive oil
  • 1/2 courgette, sliced
  • 1/2 red onion, sliced
  • 1 clove garlic, crushed
  • 1 handful quorn pieces or tofu (optional)
  • 3 spears asparagus (or broccoli, chopped)

For the stir fry sauce

  • 1 tablespoon thai red curry paste
  • 1 tablespoon soy sauce
  • 1/2 teaspoon agave syrup (or 1/2 teaspoon sugar)
  • 2 cm ginger, grated
  • 1 tablespoon lemon or lime juice
  • 1 teaspoon all spice


  1. Put the quinoa in a pot (with a lid) and add the boiling water and bring to the boil. Season (salt and pepper) and cover. Simmer for 10-12 minutes until the quinoa cooks
  2. Once the quinoa softens drain any excess water with a sieve. Set aside
  3. In a cup, mix all the stir fry sauce ingredients together (see ingredient list). Set aside
  4. Heat a wok (or pan) on medium heat. Add olive oil then the garlic, followed by the onion. Fry until slightly golden
  5. Add all the vegetables and tofu or quorn (if using). Once slightly cooked pour in the stir fry sauce.
  6. Once the sauce starts the caramelise (thicken) add the cooked quinoa and stir.
  7. Serve with your choice of sides- enjoy


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