Lime Ginger Veggie Quinoa Recipe

Lime Ginger Veggie Quinoa Recipe
Heather Nicholds, C.H.N.

This delicious dish uses quinoa, a grain with a very good amino acid profile. This means that it is a good source of vegan protein.

The protein content of quinoa is not as high as a bean, but because it contains all the essential amino acids it is a valuable part of a vegan diet. The lime really makes the quinoa sing.

Lime Ginger Veggie Quinoa Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes enough for 4 large servings

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  • 1 cup quinoa, rinsed
  • 2 cups water
  • sea salt
  • 1 tsp sesame oil (untoasted), or olive oil
  • 5 mushrooms, sliced
  • 1 yellow pepper, diced
  • 4 leaves bok choy, chopped
  • 1/2 inch piece of ginger, minced
  • 1 lime, zested and then juiced
  • 2 Tbsp tamari (or soy sauce)
  • 1 tsp toasted sesame oil


  1. Rinse the quinoa with water, then drain. Add 2 parts water for every 1 part quinoa, add ½ a tsp or so of sea salt per cup of quinoa, and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
  2. In a large pan, heated to medium, add the sesame oil and mushrooms. Stir the mushrooms to coat them in oil, then allow them to cook until they are soft and are starting to release their juice. Add the peppers next, allowing them time to start to release their juice. Then add the bok choy, leaving it until the green parts have just started to wilt.
  3. Add the ginger and lime zest, along with the salt, and stir to distribute through the vegetables. Next, add the cooked quinoa and gently stir through the vegetables.
  4. Combine the lime juice, tamari and toasted sesame oil, then pour over the dish. Stir once more gently, then serve. Sesame seeds make a lovely garnish.


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