Teriyaki Stirfry with Lentils & Quinoa Recipe

Teriyaki Stirfry with Lentils & Quinoa

  By ReneeKohlman      

February 1, 2018

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This is a quick, tasty, and healthy recipe for when you want to clean out the fridge. Any combination of vegetables work - use whatever you have on hand.

  • Prep: 15 Minutes
  • Cook: 10 Minutes
  • 15 Minutes

    10 Minutes

    25 Minutes

  • Yields: 6


  1. In a large skillet, heat oil over medium-high heat. Add onion and let cook for a couple of minutes. Stir in pepper and zucchini. Stir fry for 2 minutes, then add cabbage, garlic, and ginger. Cook for a few more minutes until the vegetables are softened but still have some crunch.
  2. Stir in cooked lentils and quinoa. Pour in the teriyaki sauce. Cook, stirring constantly until everything is warmed through.
  3. Stir in the chopped herbs. Divide into bowls and optionally drizzle with more teriyaki sauce. Garnish with chopped peanuts and other optional ingredients. Serve immediately.


2 Tbsp (30 mL) canola oil

half onion, sliced

1 red pepper, sliced

1 zucchini, sliced

3 cups (750 mL) sliced cabbage

2 garlic cloves, minced

1 Tbsp (15 mL) minced ginger

1 1/2 cups (375 mL) cooked green lentils

1 1/2 cups (375 mL) cooked quinoa

1/4 cup (60 mL) low-sodium Teriyaki sauce

1/2 cup (125 mL) chopped basil or cilantro

1/2 cup (125 mL) chopped roasted, unsalted peanuts or cashews

OPTIONAL GARNISHES: Sriracha, bean sprouts, edamame, pea shoots


Nutrition Facts

Serving Size1 cup (250 mL)
Sodium230 mg
Potassium513 mg
Protein11 g
Cholesterol0 mg
Sugar7 g
Total Fat12 g
Saturated Fat1.5 g
Total Carbohydrates30 g
Dietary Fiber8 g