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Chicken and Vegetable Stir Fry | Soy Free and Migraine Friendly
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5 from 2 votes

Vegetarian Fried Quinoa

Adapted from The Dizzy Cook’s Chicken and Vegetable Stir Fry with Spicy Sesame Sauce. Perfect for a delicious weeknight meal. 
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dinner, Lunch
Cuisine: Vegan, Vegetarian
Servings: 6 people
Author: Alicia


Stir Fry

  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 1 teaspoon sesame oil
  • 2 Japanese eggplants, chopped
  • 2 zucchini, wash and chopped into ½" pieces
  • 5 carrots, chopped
  • 1 red pepper, chopped
  • 6 oz mushrooms
  • 1 bunch of green onions, trimmed at the ends and chopped

Sesame Sauce

  • 1 cup coconut aminos
  • 6 tablespoon tahini
  • 2 teaspoon distilled white vinegar
  • 2 teaspoon toasted sesame oil
  • 4 cloves garlic, peeled and minced
  • 4 teaspoon ground mustard
  • 2 teaspoon fresh ginger, peeled and grated
  • kosher salt and pepper to taste


  • For the sauce - Add all the ingredients to a food processor and blend till combined. Set aside.
  • Cook quinoa according to package with vegetable broth. I use Bob’s Red Mill because it is already rinsed. Most others need to be rinsed first. 
  • Add sesame oil to a skillet or wok on high heat. Add all the veggies except for 2 green onion and toss. The veggies should take about 3-4 minutes to cook. You still want them a little crisp. (I use Japanese eggplant because it doesn’t need to be peeled, has less seeds, is less bitter and a little creamier, but any eggplant will work)
  • Add the cooked quinoa to the skillet and toss everything together with the sauce. Serve and top with the 2 chopped green onions.