• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 3-4 people
  • Difficulty Easy

Recipe Description

Welcome to the ‘#HealthyEating’ series!

#HealthyEating is launched to encourage everyone to love themselves and live a healthier life. In this quarter, we are sharing vegetarian and/or vegan Rice & Noodles recipes, Stir-Fry Quinoa Bowl. This quinoa bowl is packed with superfoods and fresh colourful veggies. Quinoa has a mild nutty taste and a fluffy texture when it is cooked well. It makes a good alternative for grains or other starches. Quinoa is a superfood known for its high protein content – it contains all eight essential amino acids. It is also rich in fiber and minerals. Toss it up with your favourite vegetables and herbs, it makes a good meal or side dish.

Featuring Chef Yong Mei Kei, the Director and Executive Chef at MIB College. She is a qualified food technologist and plant-based chef with a huge passion for food and well-being.

Want more vegetarian or vegan recipes? Check out the ‘#HealthyEating’ recipe folder.

Recipe Ingredient

  • Salad
  • 1 cup Raw Quinoa, trio-coloured
  • 2 cups Water
  • ⅓ cup Cucumber, diced
  • ⅓ cup Cauliflower florets, blanched
  • ½ cup Red Capsicum, diced
  • ½ cup Yellow Capsicum, diced
  • ½ cup Cherry Tomatoes, halved
  • ¼ cup Edamame, de-shelled
  • Seasoning
  • 1 tbsp Sunflower Oil
  • 1 tsp Paprika
  • Pinch of Black Pepper
  • Pinch of Salt
  • Garnish
  • ¼ cup Fresh Basil, chiffonade
  • 2 tbsp Almond Flakes, roasted


  1. Rinse quinoa under running water through a fine mesh strainer. Drain well and repeat.
  2. In a pot, place quinoa and water to cook uncovered for 15 minutes, or until the quinoa has absorbed all the water.
  3. Remove pot from heat, cover and let the quinoa steam for another 5 minutes. Once ready, fluff the quinoa with a fork.
  4. 4. In another pan, heat up the oil and stir fry cauliflower, capsicums and edamame for 2-3 minutes.
  5. 5. Toss in the quinoa and add the seasoning. Add in cucumber and cherry tomatoes. Mix well.
  6. 6. Garnish with fresh basil and roasted almond flakes. Ready to serve.

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