Quinoa Stir Fry with Spinach and Walnuts

Prep Time

10-15 minutes

Prep Notes

Remember to rinse the quinoa thoroughly prior to cooking.  This removes the bitter outer coating called saponin.

Cooking Time

15-20 minutes


4 servings


1-cup quinoa (rinsed)

2 T. extra virgin olive oil (evoo)

½ tsp. minced garlic

2 cups vegetable or chicken broth (low-sodium)

½ cup chopped walnuts

2 c. baby spinach leaves, sliced (remove stems)

1 cup grape tomatoes, cut in quarters

½ cup parmigiano-reggiano cheese, grated

Fresh basil leaves, sliced


  1. Rinse quinoa in a mesh strainer; drain well
  2. Heat oil in a medium skillet.  Add quinoa.  Toast, stirring oven medium heat until golden (about 5 minutes).  Add garlic and cook for1 minute.  Add broth.  Heat to boil, cover, reduce heat to medium low and cook until broth is absorbed; about 15 minutes.
  3. Spread walnuts in small skillet and stir over medium-low heat until toasted; about 5 minutes.  Set aside.
  4. When quinoa is cooked, add spinach and tomatoes to the skillet with the quinoa. Stir over medium heat until spinach is wilted and tomatoes are warmed; about 1 minute.  Stir in walnuts and cheese.  Garnish with fresh basil.  Serve warm.


This dish works well as a side dish or a stand alone vegetarian dish.  I like to add some tofu, chicken or shrimp for a more filling dish. 


My friend Laura Phillips