Colorful Stir-fry Quinoa Vegetables

5 from 3 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 60 kcal


  • 2 Tomatoes
  • 1 Red Paprika
  • 1 Yellow Paprika
  • 1 small Zucchini
  • 2 small Red onions
  • 2 Garlic cloves
  • 4 stems Flat leaf parsley, finely chopped
  • 1 tbsp Tomato paste
  • 200 g Quinoa
  • 100 ml Yzaguirre Vermouth or Noilly Prat
  • 1 sprig Rosemary
  • 500 ml Vegetable broth
  • Harissa
  • Raw cane sugar
  • Salt
  • Black pepper from the mill
  • Oil



  • Score the tomatoes crosswise, scald with boiling water, quench, peel, quarter, core and remove the stalk and then cut into fine cubes. Peel and core the peppers and then cut them into fine strips.
  • Cut the zucchino into fine cubes. Also cut the red onions into fine cubes and finely grate the garlic cloves.


  • Heat some oil in a pan and then sweat the peppers and zucchino for about 4 minutes, then add the tomatoes, onions and garlic, which are sweated for about 2 minutes.
  • Now the vegetables come to the edge so that there is a free space in the middle. Now put the quinoa and tomato paste and about 1 tablespoon of raw cane sugar in there. Quinoa should always be roasted a little so that it unfolds its full nutty taste.
  • Now it is extinguished with the vermouth and that should now reduce to about 1 third, then the vegetable broth and the rosemary sprig are added and it is already seasoned a little with pepper, salt and a little harissa (the amount is a matter of taste) I start with one Teaspoon.
  • Now the lid comes on the pan and the temperature is reduced to the lowest level. The quinoa now has 20 minutes to soak. After 20 minutes it is seasoned again and then the parsley is folded in and then it can be served, of course the rosemary sprig is removed beforehand.


Serving: 100gCalories: 60kcalCarbohydrates: 4.6gProtein: 0.8gFat: 4.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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