This is a print preview of "Broccoli, Asparagus and Red Pepper Stir-Fry with Quinoa" recipe.

Broccoli, Asparagus and Red Pepper Stir-Fry with Quinoa Recipe
by Brenda Walker

Broccoli, Asparagus and Red Pepper Stir-Fry with Quinoa

The red peppers make this stir-fry just a pretty as it is delicious! It can be served over rice instead of quinoa if you prefer but I honestly love the quinoa and the health benefits are amazing!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 6


  • Sauce:
  • 2+ tablespoons rice vinegar
  • 2+ tablespoons brags liquids aminos (or soy sauce)
  • 2+ teaspoons dark sesame oil
  • Dash of crushed red pepper
  • Stir-fry:
  • 1 1/2 cups water
  • 1 1/2 cups uncooked quinoa
  • 1 tablespoon dark sesame oil
  • 1 cup chopped onion
  • 4-5 garlic cloves, minced
  • 2 cups red bell pepper strips
  • 2 cups sliced mushrooms
  • 2 cups (1-inch) sliced asparagus (about 1 pound)
  • 1/2 teaspoon salt
  • 2 cups broccoli
  • 2 tablespoons sesame seeds


  1. To make the sauce, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.
  2. To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry for about 3 minutes. Add the bell pepper, mushrooms, asparagus, salt, and broccoli; stir-fry 3 minutes. Stir in the sauce. Serve over quinoa, and sprinkle with sesame seeds.