Spring Stir Fry Quinoa

Spring Stir Fry Quinoa Recipe

By Lena's Vegan Living

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 35 mins


1 cup quinoa

3 King Oyster mushrooms

6 mini peppers yellow & red, or 2 bell peppers

½ red onion diced

4 garlic cloves minced

1 ½ cup baby arugula

¼ cup pine nuts

¼ cup grape seed oil or oil of your choice

2 tbsp lemon juice fresh squeezed

black pepper to taste

Himalayan pink salt to taste

sesame seed oil to taste


1Cook 1 cup of quinoa by following the instruction on the package. Usually is 1 cup of quinoa with 2 cups of water.

2When ready, set aside and let it cool down.

3Spread the pine nuts on a heated frying pan and fry until they turn golden brown. It shouldn’t take longer than 1 minute.

4Transfer into a bowl and set aside.

5Cut the peppers into long thin slices and mushrooms starting with the stems by cutting off the bottom first. Continue cutting the stems all the way up making about ¼ inch. 1cm thick circles. Cut the top into half at the end.

6Sauté onion with peppers in a wok or large frying pan, add garlic with salt and stir well.

7Add quinoa with couple drops of sesame seed oil and stir well again.

8Take it off the heat, add arugula, lemon juice and stir well again. You may add more salt as well.

9Sauté the mushrooms on heated oil with salt and black pepper on each side until golden brown. It will take about 5 minutes.

10When ready, mix with quinoa, top with pine nuts and serve immediately.

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