Can I make this recipe ahead of time?

Yes, you can cook the quinoa ahead of time and store it in the refrigerator for up to 3 days. However, it's best to make the zoodles fresh, as they can become soggy if stored for too long. The sauce can also be prepared in advance.

I don't have a spiralizer. What can I use instead?

If you don't have a spiralizer, you can use a vegetable peeler to create wide, ribbon-like noodles from the zucchini. You can also use a mandoline slicer or even just dice the zucchini into small pieces.

Can I add protein to this dish?

Absolutely! Cooked chicken, shrimp, tofu, or beans would all be great additions to this stir-fry. Add the protein along with the sautéed vegetables or at the end when you combine everything with the sauce.

Is this recipe gluten-free?

Yes, this recipe can easily be made gluten-free by using tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative. Always check the labels of your ingredients to ensure they are gluten-free.

What is aji amarillo paste and where can I find it?

Aji amarillo paste is a Peruvian chili paste made from aji amarillo peppers. It has a fruity, slightly spicy flavor. You can find it in Latin American grocery stores or online retailers. If you can't find it, you can substitute with a blend of yellow bell pepper and a pinch of cayenne pepper.

Can I use other vegetables in this stir-fry?

Yes, feel free to add any vegetables you like! Bell peppers, onions, mushrooms, carrots, and snap peas would all be great additions. Sauté them before adding the zoodles.

Zoodle stir fry

Name: Peruvian Zoodle Stir Fry with Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Low-Calorie-Meals
Ingredients: 1/2 cup Quinoa; 1 medium Zucchini; 1 tbsp Aji Amarillo Paste; 1/2 tbsp Soy Sauce (or Tamari); 1/2 tbsp Lime Juice; 1/2 tsp minced Garlic; 1/4 tsp Cumin; to garnish Cilantro

peruvian zoodle stir fry with quinoa

By:

GuideMyRecipe

Published:

05 Oct 2025

⭐Must-Have Products I Use & Recommend!⭐

Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!

⭐ Top Pick

Air Fryer Paper Liners

Vegetable Chopper

Magic Bullet Blender

Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.

Ever since my trip to Cusco last year – yeah, the one where I almost got lost trying to find that elusive alpaca sweater – I've been head-over-heels for Peruvian cuisine. There's something about the way they balance savory, spicy, and slightly sweet notes that just sings to my soul. And, of course, it helps that quinoa is practically a national treasure there! The thought of fresh veggies just plucked from the vine, the Andes mountains, and a new recipe has me pumped! The rich history of Peruvian food has always been so interesting to me.

This Peruvian Zoodle Stir-Fry with Quinoa is my attempt to capture that magic in a bowl. It's quick, it's healthy (zoodles!), and it's packed with authentic Peruvian flavors. Think aji amarillo paste, a touch of panca pepper for smokiness, and a generous sprinkle of fresh cilantro. Don't worry if you can't find all the exact ingredients right away; substitutions are totally welcome, which I go over in the notes section. We can all agree that not everyone lives near a specialty market, can we?

Now, I know what you might be thinking, 'Zoodles? Really?' Trust me on this one! The zucchini noodles provide a light and refreshing counterpoint to the rich, savory sauce and the hearty quinoa. Plus, they're a great way to sneak in some extra veggies! Feel free to add any other vegetables that are calling your name! A little bit of red bell pepper, some mushrooms... your imagination is the limit. And of course, top it off with a handful of toasted cancha (Peruvian corn nuts) for an irresistible crunch. You could also add peanuts!

Required Equipments

Medium Saucepan
Spiralizer or Vegetable Peeler
Small Bowl
Large Wok or Skillet
Colander

Peruvian Zoodle Stir Fry with Quinoa: Frequently Asked Questions

Peruvian Zoodle Stir Fry with Quinoa

Explore the vibrant flavors of Peru with this unique zoodle stir-fry! This dish combines zucchini noodles, quinoa, and traditional Peruvian spices for a healthy and satisfying meal.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

📖 Instructions

Cook the Quinoa: Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Set aside.
Prepare the Zucchini Noodles: Wash 2 medium zucchinis. Using a spiralizer, turn the zucchinis into noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide, ribbon-like noodles. Lightly salt the zoodles and set them aside in a colander for about 10 minutes. This will help draw out excess moisture. Pat them dry with paper towels before cooking.
Make the Peruvian Stir-Fry Sauce: In a small bowl, whisk together 2 tablespoons of aji amarillo paste, 1 tablespoon soy sauce (or tamari for gluten-free), 1 teaspoon panca pepper paste (optional, for smokiness), 1 tablespoon lime juice, 1 teaspoon minced garlic, 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1 tablespoon olive oil. Taste and adjust seasonings as needed. If you like a touch of sweetness, add a drizzle of maple syrup or agave. The sauce should be thick but pourable.
Sauté the Vegetables (Optional): In a large wok or skillet, heat 1 tablespoon of olive oil over medium-high heat. If you're adding other vegetables, such as sliced bell peppers, onions, or mushrooms, sauté them until tender-crisp, about 5-7 minutes. Remove the vegetables from the wok and set aside.
Stir-Fry the Zoodles: Add the drained and dried zucchini noodles to the same wok or skillet. Stir-fry for 2-3 minutes, or until they are slightly tender but still have a bit of bite. Be careful not to overcook them, as they can become mushy.
Combine Everything: Add the cooked quinoa and any sautéed vegetables back into the wok with the zoodles. Pour the Peruvian stir-fry sauce over the mixture and toss well to combine, ensuring that everything is evenly coated with the sauce.
Garnish and Serve: Divide the Peruvian zoodle stir-fry with quinoa among bowls. Garnish generously with fresh cilantro leaves and toasted cancha (Peruvian corn nuts) or peanuts, if desired. Serve immediately.

📝 Notes

If you can't find aji amarillo paste, you can substitute with a blend of yellow bell pepper and a pinch of cayenne pepper for a similar flavor profile.
For a vegan version, ensure your soy sauce is vegan-friendly. Some brands may contain honey.
To add extra protein, consider adding cooked chicken, shrimp, or tofu to the stir-fry.