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Quinoa Stir Fry with veggies and eggs

A colorful, wholesome quinoa stir-fry loaded with crunchy veggies, fluffy scrambled eggs, and a savory soy-chili kick — quick to make, family-friendly, and absolutely delicious.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked quinoa Use leftover quinoa or cook fresh, fluff it well
  • 1–2 Tbsp Oil (peanut, coconut or sesame oil)
  • 1 medium shallot (or onion) finely chopped
  • 2 cloves garlic minced
  • ~100 g total purple and green cabbage thinly sliced, you can use just one color
  • 1 medium bell pepper chopped
  • 1 medium carrot julienned or finely diced
  • 2 eggs beaten
  • 1½ Tbsp (or to taste) soy sauce
  • 1 Tbsp rice vinegar
  • ¼ to ½ tsp (adjust) chili flakes
  • 2 stalks spring onions chopped
  • To taste Salt & pepper Be careful: soy sauce is salty already

Method
 

  1. Chop your veggies, beat the eggs, get quinoa ready. Since the cooking moves quickly, you want everything prepped ahead.
  2. dd oil over medium heat. Once shimmering, add the shallot and garlic. Sauté until fragrant — about 1 minute (don’t let them brown too much).
  3. Throw in cabbage, bell pepper, and carrot. Toss them for 2–3 minutes until they’re slightly softened but still vivid.
  4. Now add your cooked quinoa. Stir well so it combines with the vegetables.
  5. Move everything to one side of the pan. Pour beaten eggs into the empty side. Scramble them gently, letting them just set, then mix them into the quinoa.
  6. Drizzle soy sauce, rice vinegar, and sprinkle chili flakes. Stir continuously for 1–2 minutes — everything should be nicely coated and hot.
  7. Turn off heat. Taste and adjust salt/pepper. Top with chopped spring onions before serving.

Notes

Tips & Variations

  • Make ahead & reheating: You can cook quinoa in advance and refrigerate. 
  • Veggie swaps: Spinach, zucchini, peas, broccoli — anything you have works. If one veggie is softer, add it later.
  • Go protein heavy: Add tofu cubes, leftover chicken, or shrimp along with the quinoa step.
  • Spice it up: For more heat, add chopped fresh chilies or a dash of sriracha.
  • Vegan option: Skip the egg; you can stir in crumbled tofu or chickpea “scramble” instead.
  • Sauce variations: Instead of vinegar, you can use lime juice or a hint of sesame oil for a nutty aroma.