• Broccoli, Asparagus and Red Pepper Stir-Fry with Quinoa

    1 vote
    Prep time:
    Cook time:
    Servings: 6
    by Brenda Walker
    1 recipe
    The red peppers make this stir-fry just a pretty as it is delicious! It can be served over rice instead of quinoa if you prefer but I honestly love the quinoa and the health benefits are amazing!


    • Sauce:
    • 2+ tablespoons rice vinegar
    • 2+ tablespoons brags liquids aminos (or soy sauce)
    • 2+ teaspoons dark sesame oil
    • Dash of crushed red pepper
    • Stir-fry:
    • 1 1/2 cups water
    • 1 1/2 cups uncooked quinoa
    • 1 tablespoon dark sesame oil
    • 1 cup chopped onion
    • 4-5 garlic cloves, minced
    • 2 cups red bell pepper strips
    • 2 cups sliced mushrooms
    • 2 cups (1-inch) sliced asparagus (about 1 pound)
    • 1/2 teaspoon salt
    • 2 cups broccoli
    • 2 tablespoons sesame seeds


    1. To make the sauce, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.
    2. To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.
    3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry for about 3 minutes. Add the bell pepper, mushrooms, asparagus, salt, and broccoli; stir-fry 3 minutes. Stir in the sauce. Serve over quinoa, and sprinkle with sesame seeds.

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