Quinoa Veggie Stir Fry Recipe

Good afternoon! I know it is a little late in the day, but I finally have some time to get this tasty recipe together for you.

The original recipe came from a MOPS meeting I attended last month and since then, I have made this meal twice and tweaked it to my liking. I hope you enjoy it as much as we do at my house!




  • 2 Med Chicken Breasts – cut into strips and cooked
  • 1 Can of Red Beans – rinsed and drained
  • 3 Cups of Prepared Quinoa
  • 3 Large Carrots – thinly sliced
  • 1 Head of Broccoli
  • 4 Leaves of Kale – chopped or torn
  • 1 Tbsp Coconut oil
  • 1/2 Cup Water
  • 1 Tbsp Soy Sauce
  • 2 tsp Ginger root – minced
  • 2 tsp Garlic – minced
  • Pinch of Sea Salt


Begin by cooking quinoa and prepare any ingredients that may need to be chopped.

Heat oil in large skillet over medium-high heat and add in carrots, broccoli and kale. Cook them for about 5 minutes and stir frequently.

Add ginger, garlic and salt and cook for an additional 1-2 minutes.

Next, add water and soy sauce, bring to a simmer and let reduce.

Add beans and chicken and bring back to a simmer and cook for an additional 3 minutes.

Lastly, stir in quinoa. I usually add a little more soy sauce and salt at this point just to taste.

The last time that I made this stir fry, I prepared everything ahead of time. If you have the opportunity to do this, I would recommend it. Here was everything before I started:


I actually only used half the chicken pictured because I planned to add some to fajitas later in the week and my kale had started to go bad so I used all I could  that was still good.

If you give this recipe a try let me know what you think about it. There is always enough for Mat and I with leftovers too.