EN DE FR ES PT IT
Quinoa and Vegetable Stir-Fry with Feta and Herbs
Recipe

Quinoa and Vegetable Stir-Fry with Feta and Herbs

Main • Switzerland

Fluffy quinoa is tossed with a quick stir-fry of everyday vegetables, finished with feta, fresh herbs and a squeeze of lemon for a light but filling dinner.

Why smarter

Quinoa adds protein and fibre, while a big mix of vegetables boosts volume and nutrients. Using a modest amount of oil and feta keeps it flavourful but lighter.

Chef tip

For the best texture, let the cooked quinoa steam-dry for 5 minutes in the pot, then fluff with a fork before adding to the pan.

Soft line

Fresh, fast and surprisingly filling.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Quinoa, rinsed 240.000 g Quinoa about 1 1/3 cups dry
2 Water 480.000 ml Water for cooking quinoa (or use light vegetable stock)
3 Canola oil 15.000 ml Canola oil 1 tbsp
4 Red onion, thinly sliced 120.000 g Red onion about 1 medium
5 Red bell pepper, sliced 180.000 g Red bell pepper about 1 large
6 Courgette (zucchini), half-moons 250.000 g Courgette about 1 medium
7 Mushrooms, sliced 200.000 g Mushrooms brown or white
8 Cherry tomatoes, halved 200.000 g Cherry tomatoes
9 Garlic, finely chopped 2.000 clove Garlic
10 Baby spinach 80.000 g Baby spinach
11 Lemon, zest and juice 1.000 Lemon
12 Feta, crumbled 120.000 g Feta
13 Fresh parsley, chopped 15.000 g Parsley small bunch
14 Fresh mint or dill, chopped 10.000 g Mint or dill; optional but recommended
15 Dried oregano 1.000 tsp Oregano
16 Salt and black pepper Salt and black pepper season to taste (go easy on salt due to feta)

Method

  1. Cook the quinoa: add rinsed quinoa and water (or light vegetable stock) to a pot, bring to a boil, cover and simmer gently for 12–15 minutes until tender. Remove from heat, rest covered 5 minutes, then fluff with a fork.
  2. Prep the vegetables while quinoa cooks: slice onion, pepper, courgette and mushrooms; halve tomatoes; chop garlic and herbs; zest and juice the lemon.
  3. Heat canola oil in a large non-stick frying pan or wok over medium-high heat. Add onion and pepper and stir-fry for 3 minutes.
  4. Add mushrooms and courgette. Stir-fry 4–5 minutes until lightly browned and just tender.
  5. Add garlic and oregano and cook 30 seconds until fragrant.
  6. Add cherry tomatoes and spinach. Stir until spinach wilts and tomatoes soften slightly, about 1–2 minutes.
  7. Add the cooked quinoa to the pan. Toss well, then add lemon zest and juice. Season with black pepper and a small pinch of salt if needed.
  8. Take off the heat and fold in parsley and mint/dill. Serve topped with crumbled feta.