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Broccoli, Red Pepper & Chicken Stir Fry with Quinoa

Broccoli, Red Pepper & Chicken Stir Fry with Quinoa is so simple but also incredibly tasty.
Course Main Course
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 276kcal
Author Wendy Polisi


  • 1/3 cup water
  • 2 cups broccoli florets
  • 1 tablespoon coconut oil
  • 1 medium onion sliced
  • 1 red pepper seeded and sliced
  • 4 scallions chopped
  • 1 tablespoon coconut oil
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 lb boneless skinless chicken or tempeh cut into chunks
  • 2 tablespoons gluten free tamari
  • 1 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup chicken broth
  • 3 cups cooked quinoa


  • Place water in a large rimmed skilled and heat to medium high. Add broccoli and cook for 2 minutes, until bright green. Remove broccoli from skillet.
  • Add coconut oil to the same skillet. Add onion and red pepper and cook for 3 minutes, stirring occasionally. Return broccoli to the pan and add scallions. Cook for 2 minutes, until crisp-tender. Remove vegetables from skillet.
  • Add 1 tablespoon coconut oil to the skillet. Add garlic, ginger and chicken or tempeh. Cook until chicken is cooked through, about 5 minutes. Return vegetables to the pan. Toss with tamari and maple syrup. Add salt, pepper, red pepper flakes and stock. Cook, scrapping the bottom for one more minute.
  • Divide quinoa among bowls. Top with chicken and vegetable mixture and serve warm.


If you are vegetarian or vegan, you can still enjoy this recipe by substituting tempeh


Calories: 276kcal | Carbohydrates: 27g | Protein: 22g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 710mg | Potassium: 664mg | Fiber: 4g | Sugar: 3g | Vitamin A: 935IU | Vitamin C: 58.3mg | Calcium: 49mg | Iron: 2.3mg