Simple Stir Fry

Let’s play a word association game. You know the one, you say a word then I reply with a word associated with it; example – fish…, chips…, yep that game.

Okay here we go – stir fry…, quinoa. Hold one, QUINOA? Were you expecting noodles or rice after stir fry? Probably…

We already know from my Chunky Cacao Bars recipe that quinoa can be popped – it can also be used in place of rice or noodles in savoury dishes.

When I was first introduced to quinoa it was not a positive experience (a story for another time) and I didn’t appreciate it’s versatility or nutritional goodness. My only thought was that it was a boring, bland, flavourless grain.

Fast forward to today where that myth has been dispelled and I am truly #teamquinoa, using it whenever I can – even in my stir fries. Here’s how.


Makes 1 serving

1 tsp of coconut oil

3 chopped spring onion

1 chopped vine tomato

3 chopped mini sweet peppers

1 handful of kale

1/2 cup of quinoa

a dash of sesame oil (optional)

a dash of fish sauce (optional)

handful of coriander


Prep: 5 mins Cook Time: 5 mins Ready in: 10 mins

Info: Cold, precooked quinoa is best for this recipe but you can of course prepare it in making the dish – this will add 10 mins to the total time.

  • Heat the coconut oil in a hot wok/pan
  • Flash fry all of the vegetables
  • Add the quinoa and stir
  • Add a dash of sesame oil and fish sauce
  • Remove from the heat
  • Garnish with coriander
  • Serve

Personally I also add Sriracha Hot Chilli Sauce and sprinkle over pink Himalayan Sea Salt, just to top it off.



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