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Asian quinoa stir-fry

This filling and gluten-free vegetarian dinner is full of colourful vegetables, with a tangy sauce of lime juice, garlic and tamari

  • Prep: 20 mins
    Cook: 35 mins
  • Serves 3
  • Easy
  • Serves 3
  • Easy
  • Calories 465
  • Carbohydrates 40
  • Saturated Fat 4
  • Sugar 14
  • Protein 16
  • Fat 25
  • Fibre 7
  • Salt 1.8

Nutrition per serving

  • Calories 465
  • Carbohydrates 40
  • Saturated Fat 4
  • Sugar 14
  • Protein 16
  • Fat 25
  • Fibre 7
  • Salt 1.8

Ingredients

  • 100g dried quinoa
  • 1 tbsp sesame oil
  • 1 small red onion, thinly sliced
  • 1 garlic clove, grated
  • thumb-sized piece ginger, grated
  • ½ tsp ground coriander
  • 1 tbsp wheat-free tamari
  • 1 red pepper, cut in 1cm/ ½ slices
  • 1 large courgette (about 250g/9oz), sliced
  • 100g green beans, tailed and cut in half
  • 2 tbsp sesame seeds
  • small pack coriander, roughly chopped
  • zest and juice 2 limes
  • pinch of pink Himalayan salt
  • 2 tbsp sesame oil
  • ½ garlic clove, crushed
  • ½ tsp brown rice vinegar
  • 1 tsp wheat-free tamari

Method

  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 and fry for another 2 mins, then add another 250ml water. After another 2 mins, add the green beans and another 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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