asian quinoa stir-fry, ming tsai inspired

(loosely) inspired by a ming tsai favorite: black bean & orecchiette with spicy pork & broccoli & adapted to my cravings: substituted pasta for quinoa, added toasted almonds and carrots, and left out the pork. (there was plenty of protein already!)

asian quinoa stir-fry, ming tsai-inspired //



  • pearl quinoa, 1 cup uncooked
  • 2 cups vegetarian broth / water
  • 2 Tbsp soy sauce
  • 1/2 Tbsp sesame oil
  • 2 Tbsp fermented black beans
  • 1 carrot, chopped
  • 1 head broccoli, chopped
  • 1 bunch scallions, chopped
  • 1/4 cup almonds, toasted and chopped
  • minced garlic
  • minced ginger
  • red chili flakes
  • s+p

asian quinoa stir-fry, ming tsai-inspired //


  1. add sesame oil, garlic & ginger to a large heated skillet. cook until fragrant (~2 min).
  2. add quinoa, broth/water & soy sauce, and bring to a boil. once boiling, reduce to a simmer.
  3. add chopped carrot and broccoli.  let simmer for ~15 min, or until water is absorbed and quinoa is finished cooking (the outsides get white and puffy and pearl-like…you’ll know)
  4. add fermented black beans and chili flakes.
  5. mix in chopped scallions, leaving extra for garnish.
  6. add salt & pepper to taste.
  7. garnish with remaining scallions and toasted almonds.

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