I came up with this Vegan Quinoa Stir Fry recipe when I was staring at my fridge after a long day at the library, and I all I had was scraps of ingredients leftover from the Thai curry I made the day before. I didn’t have enough to make a whole new curry (nor did I want to do another food shop with my dwindling student loan) so I thought to use what I had left to make this Thai stir fry.
Vegetable fried rice was one of my favourite sides to order with my Chinese Takeaway as a kid, but this is a healthier and less greasy alternative. This vegan quinoa stir fry recipe is really simple to follow too, as there’s not a huge amount of skill involved!
I use mixed quinoa grains for this recipe as I like the different textures- don’t panic though you don’t have to fork out a fortune, as quinoa can definitely be bought on a student budget- I found mine in Aldi for £1.20 a packet!
I served mine with roast white sweet potato which was quite random as I found them reduced in Morrisons for 5p for three of them! It did work nicely though, but you can serve them with a side of extra veggies or stir-fried quorn (if you’re looking for extra protein)
The potatoes were really simple as I just sliced them into rounds and drizzled them with a little olive oil and seasoning and then baked them for around 20 minutes until golden.
I used courgette, onion and pepper for the veggies in my vegan quinoa stir fry recipe, but you can be as creative as you like with what you add- I reckon broccoli and sugar snap peas would work really well!
I topped mine off with a generous drizzle of Sriracha, but if you’re not that much of a spice fan, then Sweet Chili sauce is a nice milder alternative!
I hope you enjoy making this vegan quinoa stir fry recipe- it’s super quick to whip up so a perfect option for a mid-week meal.
Tofu Quinoa Stir Fry Recipe
A healthier version to the classic take-away of Chinese Fried Rice
For the quinoa
- 1/2 cup quinoa grain mix
- 1 cup boiling water
- salt and pepper
For the Stir fry
- 1 tbsp 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 tbsp thai red curry paste
- 1 tbsp soy sauce
- 1/2 tsp agave syrup (or 1/2 tsp sugar)
- 2 cm ginger, grated
- 1 tbsp lemon or lime juice
- 1 tsp all spice
- 1 tbsp chopped chillis (optional)
- 1 quarter avocado, sliced (optional)
- sriracha or sweet chilli sauce
- sweet potato slices (see text above) (optional)
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
Once the quinoa softens drain any excess water with a sieve. Set aside
In a cup, mix all the stir fry sauce ingredients together (see ingredient list). Set aside
Heat a wok (or pan) on medium heat. Add olive oil then the garlic, followed by the onion. Fry until slightly golden
Add all the vegetables and tofu or quorn (if using). Once slightly cooked pour in the stir fry sauce.
Once the sauce starts the caramelise (thicken) add the cooked quinoa and stir.
Serve with your choice of sides- enjoy!