Single lady Tahini-Ginger Stirfry with Quinoa


This stir-fry is a perfect autumn meal for when you start craving food that’s healthy and chock full of vitamins but still want something cozy and creamy to dig into on a cold October night. The tahini gives the sauce its warmth, the ginger its bite and the cilantro a balancing freshness that rounds out the meal. The vegetables add nourishment and the quinoa both protein and healthy carbohydrates. Could this meal be healthier? I think not. Best of all, it only takes 20 minutes to make!


1/4 cup quinoa, rinsed well

1/2 cup water

pinch of salt & pepper


2 tbsp freshly grated ginger

2 small garlic cloves

2 tbsp soy sauce

2 tsp honey

1 tbsp lime juice

2 tbsp tahini


1 carrot & 1 ruttabega (mandolined or peeled into long strips with a grater)

2 bunches of broccoli, separated into small florets

1 shallot

1 tbsp olive oil


1 tbsp cilantro, fresh

1 tbsp white or black sesame seeds (optional)

How to:

  1. Boil a kettle or bring water to a boil in a small pot
  2. Add quinoa and put temp on low (My stovetop goes to 10, I put the quinoa on 3), then set your timer to 20 minutes
  3. While quinoa cooks, saute the shallot in a pan with some olive oil until translucent on med heat
  4. Add broccoli, cover and let steam for 5 minutes, stirring occasionally
  5. While broccoli cooks, make the sauce, simply combining all ingredients into a small bowl
  6. Add root veggies to the broccoli and shallots as well as sauce and stirfry for about ten minutes. Set aside until quinoa finishes cooking.
  7. Once quinoa is cooked (it will have absorbed all the water), fluff it with a fork and transfer into a serving dish; top with vegetables, the cilantro and some sesame seeds
  8. Eat with chopsticks or fork and enjoy


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