Tricolour Quinoa and Vegetable Stir-Fry with Teriyaki Sauce

Tricolour Quinoa and Vegetable Stir-Fry with Teriyaki Sauce

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Total Time: 55 minutes

Yield: 4

Category: Main Course

Cuisine: Japanese-inspired Fusion

Author: Chef Marlene Watson Tara

Date Published: June 25, 2026

Instructions

Ingredients

1 cup tricolour quinoa

1⅓ cups filtered water

1 red onion, diced

3 spring onions, diced

1 carrot, cut on the bias

1 cup chestnut mushrooms, sliced

1 yellow pepper, diced

1 courgette, diced

½ head broccoli, cut into small florets

4 tbsp tamari

2 tbsp rice mirin

2 tbsp date syrup

Zest and juice of 1 lime

1 tsp garlic, crushed

1 tsp fresh ginger, minced

Chopped chives, for garnish

Toasted flaked almonds, for garnish

Description

A colourful quinoa and vegetable stir-fry with red onion, spring onions, carrot, mushrooms, yellow pepper, courgette, broccoli, and a bright teriyaki sauce made with tamari, mirin, date syrup, lime, garlic, and ginger. Finished with chives and toasted flaked almonds.

How-to? Steps

Step 1: Cook quinoa

Rinse the quinoa and place it in a heavy-based saucepan with the water. Bring to a boil uncovered. Reduce the heat to very low, cover, and cook for 15 minutes. Remove from the heat and steam for another 15 minutes with the lid on. Transfer to a large bowl and cool.

Step 2: Make the sauce

Mix the tamari, rice mirin, date syrup, lime zest, lime juice, garlic, and ginger in a small bowl. Set aside to allow the flavours to develop.

Step 3: Start the stir-fry

Warm a heavy-based pan, add a splash of filtered water, and sauté the onion and spring onions for 5 minutes.

Step 4: Cook vegetables

Add the carrot, mushrooms, pepper, courgette, and broccoli. Pour ¼ cup filtered water over the vegetables, cover, and cook for 5 minutes.

Step 5: Add sauce

Stir in the teriyaki sauce and sauté for another 5 minutes, mixing well to coat the vegetables. Add a splash of water if needed.

Step 6: Serve

Remove from heat and stir into the cooked quinoa. Serve in warmed bowls with chopped chives and flaked almonds.