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Maria’s Salmon & Quinoa Stir Fry


5 min

Preparation time

15 min

Cooking time



This recipe was written by one of the Thai Taste team, who creates a brand new dish every time she cooks with our ingredients. Click Here to make your own Thai Chilli paste.


  • 100g smoked salmon.
  • 2 tbsp vegetable oil.
  • 2 bunches Baby Pak Choi, chopped into bite-size pieces.
  • 4 cloves Garlic, finely chopped.
  • 1 pack (80g) trimmed broccoli.
  • 250g (1 pack) baby wild chestnut mushrooms.
  • 2tbsp Thai Taste Pad Thai Sauce
  • 1 tbsp Chilli Paste
  • 1 tbsp Thai Taste Lemongrass
  • 1 tbsp Thai Taste Turmeric
  • 240g Quinoa, cooked.
  • 1 tbsp chopped peanuts.
  • Slice of Lime (garnish)

Steps for cooking

  • 1.Pour the vegetable oil into a large saucepan and bring to medium heat. Add the garlic and chilli paste and fry lightly until the flavours are released (3mins)
  • 2. Add the vegetables and Pad Thai sauce and fry lightly for 5mins,or until vegetables fully cooked. Add the quinoa and mix thoroughly.
  • 3. Serve immediately, dressing with the smoked salmon on top. Garnish with peanuts and a slice of lime.




Gluten Free:





Chef’s Tips

This recipe is great for using up any cooked vegetable leftovers you may have! Add more chillies if you like your stir fry spicy!

Did you know

Siamese cats are native to Thailand. In Thai, they are called wichen-maat, meaning ‘moon diamond’.

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