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Quinoa Veggie Stir-Fry With Edamame Recipe

Veggie Stir-Fry

Dinner: Quinoa Veggie Stir-Fry

From C&J Nutrition


  • Use pre-cut cauliflower from Day 10.
  • Use leftover cooked quinoa from Day 9.
  • Quinoa Veggie Stir-Fry With Edamame Recipe


    1. 2 teaspoons olive oil
      1/2 cup chopped red onion
      1/2 cup chopped carrots
      3/4 cup finely chopped cauliflower
      1/2 cup frozen and thawed precooked edamame (out of shell)
      1/4 cup scallions
      1 cup cooked quinoa
      2 tablespoons low-sodium chicken broth
      1 tablespoon tamari or soy sauce
      2 teaspoons rice vinegar
      1/2 teaspoon minced garlic


    1. Heat olive oil in a medium skillet over medium-high heat. Add onion, carrots, and cauliflower and cook until they begin to soften, about 5 minutes.
    2. Meanwhile, whisk together chicken broth, soy sauce, orange juice, vinegar, and garlic.
    3. Add quinoa, edamame, and scallions to the pan, and stir to combine.
    4. Add in soy sauce mixture and stir to coat, cooking for another 2 minutes, or until everything is hot.

    Calories: 490.6
    Protein: 21.1 grams
    Carbohydrate: 67 grams
    Dietary Fiber: 14.4 grams
    Total Sugars: 11.9 grams
    Total Fat: 17.1 grams
    Saturated Fat: 2.274 grams
    Sodium: 630.7 milligrams

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