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Lunch recipe · from the recipe book

Seared Queso Fresco Citrus Ginger Stir-Fry

Golden, crisp-edged cubes of mild cheese meet tender mushrooms and sweet, crunchy cabbage in a glossy orange-lime ginger sauce over fluffy quinoa.

Seared Queso Fresco Citrus Ginger Stir-Fry

Ingredients

  • 1¼ cups200 gQuinoa, dryrinsed
  • 1⅔ cups400 gWater
  • 3¼ cups crumbled400 gQueso frescowell chilled, cut into 3/4-inch cubes and patted dry
  • 2 tbsp15 gCornstarchdivided
  • 2 tbsp30 gCanola oildivided
  • 6½ cups shredded450 gGreen cabbagethinly sliced
  • 4 cups sliced280 gWhite mushroomssliced
  • 1 cup chopped150 gRed bell peppercut into thin strips
  • 3 cloves9 gGarlicminced
  • 2½ tbsp grated15 gFresh gingerpeeled and grated
  • ½ cup (120 ml)120 gOrange juice
  • 2 tbsp30 gLime juice
  • 1½ tbsp20 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • ½ tsp1 gCrushed red pepper
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Combine the quinoa and water in a small pot, bring to a boil, then cover and simmer on low for 15 minutes; rest off the heat, covered, while you cook the stir-fry.
  2. Meanwhile, prepare all vegetables: slice the cabbage and mushrooms, cut the bell pepper, mince the garlic, grate the ginger and slice the green onion.
  3. Make the sauce: whisk the orange juice, lime juice, soy sauce, honey, red pepper flakes and one-third of the cornstarch in a bowl until smooth.
  4. Toss the queso fresco cubes with the remaining two-thirds of the cornstarch until lightly coated.
  5. Heat half the canola oil in a large nonstick skillet over medium-high heat. Add the queso fresco in a single layer and sear without stirring for 1 to 2 minutes per side until golden, turning gently; transfer to a plate.
  6. Add the remaining half of the canola oil to the skillet. Stir-fry the mushrooms for 4 minutes until browned, then add the cabbage and bell pepper and stir-fry 3 to 4 minutes until crisp-tender.
  7. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
  8. Stir the sauce again, pour it into the skillet and cook, stirring, for about 1 minute until glossy and thickened.
  9. Return the queso fresco to the skillet and fold gently just to coat and warm through.
  10. Fluff the quinoa with a fork, divide among 4 bowls, top with the stir-fry and sprinkle with the green onion and sesame seeds.

Contains: Milk, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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