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bowl of ginger beet quinoa stir fry

Ginger Beet Quinoa Stir Fry

A colorful and healthy stir fry made with tender roasted beets, fluffy quinoa, sautéed vegetables, and tofu. Flavored with fresh ginger and garlic, it’s a simple, filling, and delicious meal perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt
  • 2 medium beets peeled and diced
  • 1 cup chopped kale or spinach
  • 1 medium carrot thinly sliced
  • 1 red bell pepper chopped
  • 1 small onion thinly sliced
  • 2 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 1 block firm tofu cubed (optional)
  • 2 tablespoons olive oil or avocado oil
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar or apple cider vinegar
  • 1 teaspoon maple syrup or honey
  • Salt and pepper to taste
  • Sesame seeds or crushed peanuts for garnish

Method
 

Step 1: Cook the quinoa
  1. Combine quinoa and water (or broth) in a medium pot with a pinch of salt.
  2. Bring to a boil, reduce heat, cover, and simmer 15 minutes until liquid is absorbed.
  3. Fluff with a fork and set aside.
Step 2: Roast or sauté the beets
  1. Option 1: Sauté beets in 1 tablespoon oil over medium heat for 10–12 minutes until tender.
  2. Option 2: Roast diced beets at 400°F (200°C) for 20 minutes with a drizzle of oil.
  3. Step 3: Stir fry the vegetables
  4. Heat remaining 1 tablespoon oil in a large pan or wok.
  5. Add onions, garlic, and ginger; cook 1–2 minutes until fragrant.
  6. Add carrots, bell pepper, and kale; stir-fry 3–5 minutes until crisp-tender.
Step 4: Add tofu (optional)
  1. Press and cube tofu. Add to the pan and cook 3–4 minutes until lightly golden.
Step 5: Combine everything
  1. Add cooked quinoa and roasted/sautéed beets to the pan.
  2. Pour in soy sauce, vinegar, and maple syrup. Stir 2–3 minutes until heated and coated.
  3. Season with salt and pepper.
  4. Garnish with sesame seeds or crushed peanuts.

Notes

  • You can make this recipe ahead: cook quinoa and roast beets in advance. Reheat in a pan for 5 minutes.
  • Swap kale for spinach, chard, or your favorite leafy green.
  • Adjust ginger and maple syrup for more or less zing and sweetness.
  • For a salad version, serve cold with extra kale and roasted vegetables.