Quinoa Stir Fry

Why do black people love Chinese food?

I don’t know either but fxck it right. It’s good.

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It may be all the MSG *cough cough* but we’re not focusing on the negatives today aight. This recipe doesn’t have none of that so that’s not a issue for us.

Y’all know how much I like sauces and how important I think they are to adding some flavor to a dish. So technically there isn’t an official sauce but there’s three key ingredients that make this flavor stand out.

First is coconut aminos: this is clutch for someone looking for a soy sauce replacement. It has familiar taste and the coconut version is definitely better than the regular version. Quote me.

Second is sesame oil: it’s low key a little bit pricey but since you not cooking with it on the regular it’s worth the investment for your taste buds.

Third is maple syrup/agave: because everything can use a lil bit of sweetness.



  • 3 cups cooked quinoa
  • 4 Tbsp coconut aminos
  • 1 Tbsp maple syrup/Agave
  • 1 Tbsp almond butter/peanut butter
  • 2 Tbsp lime juice
  • 2 tsp sriracha
  • 1/4 cup diced green onion
  • 1 Tbsp sesame oil
  • 1 cup chopped carrots
  • 3 Tbsp coconut aminos ((DIVIDED))
  • 1 cup chopped green onions
  • 1 1/2 cups chopped broccoli
  • 1/2 cup cashews


  1. Cook the quinoa for about 20 minutes until fluffy.
  2. While the quinoa is cooking, prepare the sauce by adding all ingredients to a mixing bowl and whisking together. The flavor can be adjusted to your preference by playing with the amount of each ingredient added. Set aside.
  3. Heat a large skillet (or wok). Once hot, add sesame oil, carrots, and one third of the coconut aminos. Cover and cook for 3-4 minutes, stirring occasionally.
  4. Add chopped green onion, broccoli, and cashews, along with another one third of the coconut aminos. Stir, cover, and cook for 2 minutes or until broccoli appears slightly browned.
  5. Add cooked quinoa and the remaining one third of the coconut aminos. Stir to coat and cook for 1 minute. Then add sauce and stir.
  6. Cook for another 4-5 minutes.
  7. Eat that shxt!

This recipe was adapted from here.

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