quinoa stir fry


  • 1 tbsp sunflower oil
  • 1 cm ginger, chopped finely
  • 1 red chili, seeds removed, chopped
  • 350 g broccoli (1 small head), cut into florets
  • 2 large carrots, peeled and sliced
  • 1/2 can of baby sweetcorn (400 gr)
  • 2 tbsp soy sauce
  • 1 packet of Pablo's Lightly Dressed Quinoa
  • 2 spring onions, in rings
  • 2-3 tsp sesame seeds
  • 1 tbsp sunflower oil
  • salt and pepper to taste

Serves: 2 people

For: gluten-free, lactose-free, dairy-free, egg-free, vegan


  1. Heat 1 tablespoon of sunflower oil in a frying pan.
  2. Add the ginger and the pepper and fry for 1 minute until the ginger starts becoming fragrant.
  3. Add the broccoli, carrot and baby corn and fry for 3-4 min while flipping the contents, until the vegetables start becoming golden brown.
  4. Pour in the soy sauce and continue flipping for another 1-2 minutes.
  5. Add the Quinoa and heat for 1-2 minutes.
  6. Season with salt and pepper.
  7. Divide the vegetables and Quinoa over the plates. Garnish with spring onion and sprinkle plenty of sesame seeds on top. Enjoy!

Advice: if you like it hot, stir 2 teaspoons of Tibetan hot sauce into the vegetables before adding the soy sauce

Credits : recipe and picture by Pablo's quinoa

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