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stir fry veggies
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5 from 1 vote

Stir Fry Zucchini with Quinoa

Combine this Vegan Quinoa Recipe with eggplants and you will have a highly nutritious dish! You will Love it! Quinoa has nutritional importance. Unlike rice or wheat, which are low in lysine, quinoa contains a balanced content of amino acids for humans, making it an unusually complete diet.
Course Main Course
Cuisine American
Keyword Quinoa, Stir Fry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 persons
Calories 136kcal


  • 1 cup mushrooms
  • 1/2 cup red peppers
  • 3 zucchinis
  • 1 Tbsp ginger
  • 2 Tbsp coconut oil
  • 1 tbsp brown sugar
  • 1 tbsp turmeric
  • 1 tbsp black and red pepper
  • 1 tbsp paprika
  • 1/2 cup soya sauce


  • Gather all the ingredients
  • Preheat a large pan/skillet on low to mediumheat with oil and saute onions for 2-3 minutes.
  • Then add mushrooms and zucchini and saute for another 8-10 minutes – until vegetables are soft enough to stick with a fork.
  • When vegetables are done, add sauce and cook on the heat for about 1 minute. The sauce should thicken in that time. Serve over rice and enjoy!


  • Choose different varies of vegetables. Apart from eggplants, you can use any veggies you like.
  • Protein. You can also add baked tofu for a protein dish.
  • Use leftovers. You can use any leftovers you have on your fridge and make this dish.
  • Tomato sauce. Instead of canned tomatoes, you can use the fresh ones. blend them and add them to the dish.


Serving: 1serving | Calories: 136kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Saturated Fat: 6g | Sodium: 1637mg | Potassium: 644mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1714IU | Vitamin C: 51mg | Calcium: 36mg | Iron: 3mg