Vegan Quinoa Stir Fry



I can 100% claim here that I am no expert on stir frying.  I do not have a wok (I want one, though), and I have made a few stir fries in my day, but they probably couldn’t qualify as real stir fries.  There’s a science behind this method of cooking.  You want the vegetables cooked but crisp on the outside; you want a sauce that’s not too overpowering or thick; you want the veggies to be bite-sized; you want to pre-chop the vegetables and make the sauce before you get started, and you want a finished end product that’s not a gooey mess.

I’m pretty sure that this dish does all these things.

And, thankfully I had a little help with this one.  Remember my recent post about Pacific Foods and their pretty awesome company?  (oh, yeah, and there was a delicious Mexican Pizza, too.)  Their company was generous enough to send me a ginormous box of a few more of their products, including a variety of their broths/soup bases (score!!!  Because I literally go through vegetable broth like water).  I was pretty pumped when they decided to send me a few samples of their Vegetarian Pho soup base.  Ummmm, yeah.  So, have you ever had pho?  Well, I haven’t, but apparently it’s an amazing, brilliant thing.  (and can be made vegetarian/vegan quite easily).  It’s traditionally made with rice noodles, tofu, and plenty of garnishes like lime, onions, bean sprouts, etc.  (P.S. There’s a recipe for pho on the back of the box).



But, basically, this broth is a mixture of a lot of good things:  “A savory combination of organic mushrooms, aromatic spices including star anise, cinnamon, and ginger”.  And it was.

But, aside from cheating a little and just making the recipe from the back of the box, I decided I wanted to branch out a little bit with this product in particular and make something non-soupy.  Enter the concept of a stir fry made with quinoa.

I decided to cook the quinoa in the pho base itself to add a lot of flavor (it did, and I highly recommend always doing this in the future).  And then, to use more of the soup base, I decided to use it as a component in the sauce that I coated the vegetables with.

The end result?  A great meal-lots of flavor, healthy, and 100% vegan.  And, as with any stir fry, you can use whatever types of vegetables you like.  Add in some tofu.  Add in some greens.  Add a little crushed red pepper.  Do whatever you like and enjoy.  And now, I will go use their soup base to finally try some real pho.






Vegan Quinoa Stir Fry

Servings: 4-6


For the quinoa:

1 cup dried quinoa

2 cups Vegetarian Pho Soup Base

For the stir fry:

2 tablespoons peanut oil

2 tablespoons minced garlic

1 small yellow onion, chopped (about 1 cup)

1 red bell pepper, chopped

1-2 small heads of broccoli florets (about 1-2 cups)

One 4-ounce can water chestnuts, drained

1 cup whole cashews (I used roasted and salted)

1/2 cup snap peas

For the sauce:

1/4 cup Vegetarian Pho Soup Base

1/8 cup tamari or soy sauce

1 teaspoon toasted sesame seed oil



1. For the quinoa: Combine the dried quinoa and the soup base in a medium saucepan set over medium heat.

2. Bring the quinoa to boil, and let boil gently for 5 minutes.

3. Remove the quinoa from the heat; cover, and let sit for 15 minutes.

4. For the sauce:  In a small bowl, whisk together the soup base, soy sauce/tamari, and sesame seed oil until combined.  Set aside.

5. For the stir fry:  In a wok or saute pan, heat the peanut oil over medium-high heat until shimmering.

6. Add the garlic and cook until fragrant, about 10-15 seconds.

7. Add the onion, red bell pepper, broccoli, water chestnuts, cashews, and snap peas, stirring to ensure even cooking and making sure not to crowd the pan.  (If you have to do this batches because of the size of your pan, please do so.)  Cook until the broccoli and snap peas are bright green and heated through, about 2-4 minutes (depending on how large you have cut the pieces-if you have to cook it a few minutes more, that’s ok.)

8. Slowly pour the sauce mixture over the vegetables and stir to coat.  Let the stir fry cook for another 1-2 minutes.

9. Serve the vegetables over the cooked quinoa.



Source:  A Curvy Carrot original.


August 26, 2013 - 4:06 pm

Maria Tadic - I’ve never seen a Pho broth before – kinda genius idea! I always use veggie broth to flavor my grains, but I bet the pho gave it such a nice flavor!! I’m definitely going to have to pick some up soon. How was the recipe on the back of the box?!

August 26, 2013 - 4:12 pm

srlacy - Hey Maria-

I ended up not making it because I forgot to pick up the noodles! Doh! Will do so soon, though!

August 26, 2013 - 8:52 pm

Katrina @ Warm Vanilla Sugar - This sounds absolutely perfect! Lovely recipe!

August 26, 2013 - 10:21 pm

Joanne - I don’t think I”ve ever really made a good authentic stir fry either…I’m so bad at getting everything cut and ready before I start cooking! i just always want to multi-task.

LOVE the sound of this soup base! Definitely going to keep an eye out for it in stores here!

August 26, 2013 - 10:37 pm

Mary-Clay @ Cooking with the King - Mmm. Stir fry is my jam. This looks so yummy!

August 27, 2013 - 10:17 am

Ker - Looks like you did a fabulous job with the stir fry! You may have to drop the caveat in the future! 😉 Pho is a fantastic dish. I was so lucky to have many great options while I lived on the west coast. I’ve never tried to make it though. I’d love to know how it turns out. Happy cooking!

August 27, 2013 - 10:30 am

srlacy - Her Kerri!

We missed you last night! We were thinking doing a brunch or something for the next one-I hope you can come! Lots to catch up on! 😉

August 27, 2013 - 3:51 pm

Ker - I was sorry to miss dinner last night too. So much to do before leaving town. Speaking of which, I’ll miss brunch b/c I leave that morning for Europe. Bummer…because I love a good brunch! Hope last night’s meal was as delicious as the last one!

August 27, 2013 - 4:05 pm

carole - Mmmmm, this looks delish! I’m definitely adding it to next week’s menu rotation.

August 27, 2013 - 4:10 pm

georgia - BEAUTIFUL!

August 27, 2013 - 4:12 pm

srlacy - (Thanks Peach)

September 19, 2013 - 5:00 am

Carrot Ginger Soup » The Curvy Carrot - […] out of this world.  Since then, I had been dying to attempt it myself.  Since I still had some leftover vegetarian pho soup base, I figured that would be an incredible base for the soup. If you don’t have this […]

November 7, 2013 - 4:18 pm

Joy // For the Love of Leaves - I was just perusing Pintrest and a picture of your stir fry jumped off the page, the picture’s so bright and colorful! Not to mention delicious! Glad I stumbled upon your blog, can’t wait to look around at your other recipes.

January 10, 2014 - 1:07 pm

6 Healthy and Easy Vegan Meals | Healthy Body Budget - […] Vegan Quinoa Stir Fry by The Curvy Carrot […]

February 9, 2014 - 11:58 pm

Kerri - I just made this for dinner and had to let you know how awesome it was! So much yummy flavor. Brilliant idea using the Pho broth in this way- I’m totally hooked. Thanks!!

June 15, 2014 - 10:28 pm

6 Healthy and Easy Vegan Meals | A WordPress Site - […] Vegan Quinoa Stir Fry by The Curvy Carrot […]