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Warm Quinoa Roasted Vegetable Stir Fry Video Recipe

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In Cooking Outside the Box, Chef John features a delicious main dish - Warm Quinoa Roasted Vegetable Stir Fry.


This month's Cooking Outside the Box recipe features a delicious stir fry with a unique twist - quinoa instead of rice. Perfect for a "meatless Monday" recipe, and satisfying for even the most reluctant vegetarian, Warm Quinoa Roasted Vegetable Stir Fry is a delicious addition to any family meal plans.




Quinoa Roasted Vegetable Stir Fry; Cooking Outside the Box with Chef John
Watch Chef John prepare
 Warm Quinoa Roasted Vegetable Stir Fry Recipe

2 cups uncooked quinoa
3-1/2 cups water
1 medium zucchini, diced
½ cup broccoli florets
½ cup cauliflower florets
1 medium carrot, diced

1 red onion, diced

2 oz olive oil
¼ lemon
1 tsp fresh parsley, chopped
3 cloves garlic, chopped
½ tsp crushed red peppers






Cook the quinoa by combining quinoa and water. Bring to a boil, cover and reduce heat to simmer and cook for 35 minutes. Remove from heat and let stand covered for 5 minutes, fluff with a fork.


In a large sauté pan, add olive oil to hot pan. Add broccoli, cauliflower, carrots and sauté for approximately 4 minutes on high heat; add onion and garlic. Next add zucchini and crushed red pepper. Toss. Next add cooked quinoa and toss. Cook for a few minutes. Roll the lemon to release the juice, and then cut into quarters. Squeeze 1/4 lemon over the pan. Add pepper and a pinch of salt. Toss and let cook for a few minutes. When ready, spoon into a serving dish and sprinkle with parsley.


Serves 4


Nutrition Information Per Serving


Calories 270

Total Fat 8g

Saturated Fat 1g

Cholesterol 0mg

Sodium 22mg

Total Carbohydrates 42g

Dietary Fiber 6g

Sugars 5g

Protein 9g