Quinoa Stir-Fry with Basil and Lemon

  • Yield: 4 servings

You can cook the quinoa up to 2 day before making this recipe. Place the hot cooked quinoa on a plate and let it cool before covering and refrigerating.


1tablespoon olive oil
1medium onion, chopped
2 ribs celery, chopped
1/2 red bell pepper, cored, seeded and chopped
2 garlic cloves, minced
1cup canned chickpeas, drained and rinsed
1/2pound firm or extra-firm tofu, diced
1cup chopped fresh spinach
1cup quinoa, cooked according to package directions*
1/4cup chopped basil
Juice of 1 lemon
Salt and fresh-ground black pepper, to taste


  1. Heat oil in a large nonstick skillet over medium heat. Add onions, celery, peppers and garlic. Saute 5 minutes until onions are lightly browned. Add chickpeas and tofu; stir-fry 1 minute. Add spinach and cooked quinoa. Continue to stir-fry over medium heat 1 minute. Add basil, lemon, salt and pepper. Serve immediately.

*To cook quinoa use 1 1/2 cups water or vegetable broth and follow package directions.

Nutritional Info *per serving

  • Calories 296
  • Fat 8g
  • Saturated Fat .94g
  • Cholesterol 0mg
  • Sodium 113mg
  • Carbohydrate 44g
  • Fiber 6g
  • Protein 14g