Spring Vegetable Stir-Fry with Lemon-Garlic Quinoa
Nothing says “fresh start to the week” like this Spring Vegetable Stir-Fry with Lemon-Garlic Quinoa! Packed with seasonal goodness like asparagus, snap peas, carrots, and fresh herbs, this recipe is a vibrant way to kick off Monday. It’s hearty, nourishing, and absolutely bursting with flavor—thanks to a quick stir-fry in sesame oil and a zesty lemon-garlic quinoa base. The ingredients are light yet filling, making this dish perfect for dinner. Plus, you can repurpose leftover quinoa later in the week for taco night or as a lunch bowl base. This is a colorful, easy-to-make dinner that kids and adults alike will love!
Ingredients
For the quinoa:
1 cup quinoa, rinsed
2 cups low-sodium vegetable broth
Zest and juice of 1 lemon
2 cloves garlic, minced
1 tbsp olive oil
For the stir-fry:
1 tbsp sesame oil
1 cup sugar snap peas, trimmed
1 bunch asparagus, cut into 1-inch pieces
1 medium carrot, peeled and julienned
1 small red bell pepper, sliced
3 green onions, chopped
1 tbsp low-sodium soy sauce
1 tsp fresh grated ginger
1 tbsp chopped fresh parsley
Salt and pepper to taste
Instructions
1
Prepare the Quinoa: Cook the quinoa in the vegetable broth over medium heat (about 15 minutes).
Simply follow package directions.
2
When done, fluff with a fork. Stir in lemon zest, juice, garlic, and olive oil. Set aside.
3
Stir-Fry the Veggies: Heat sesame oil in a large skillet over medium-high heat.
4
Add snap peas, asparagus, and carrots. Cook for 3 minutes.
5
Add bell pepper, green onions, ginger, soy sauce, and stir-fry another 3–4 minutes.
6
Season with salt and pepper, and sprinkle with parsley.
7
Serve:
Spoon the stir-fry over the lemon-garlic quinoa. Serve warm.
Tags:
#EatTheRainbow#healthydinner#MeatlessMonday#PlantBasedRecipes#QuickMeals#SpringVegetableStirFry#weeknightdinnerChefBryanCookingwithchefbryanKUTV
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