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Quinoa Veggie Stir-Fry


Quinoa Veggie Stir-Fry
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  1. 1 cup uncooked quinoa
  2. 2-3 tablespoons olive oil
  3. 2 tablespoons sunflower or canola butter
  4. 1 medium onion, sliced
  5. 2-3 cloves or 1 1/2 teaspoon garlic, minced
  6. 1/2 teaspoon ginger, minced
  7. 1 cup shiitake mushroom, sliced
  8. 1 carrot, peeled and thinly sliced into rings, then halved
  9. 1 medium green bell pepper, seeded and sliced
  10. 1 medium red bell pepper, seeded and sliced
  11. 1/2 cup baby corn, halved
  12. 1/2 cup baby asparagus, cut into 2" pieces
  13. 1/2 cup broccoli, cut into bite-sized florets
  14. 2 sticks celery, chopped
  15. A handful of snowpeas, strings removed
  16. 1 cup bokchoy or spinach leaves, chopped
  17. 1/4 cup fresh cilantro, chopped
  18. salt and pepper to taste
For the Sauce
  1. 1/4 cup Bragg Liquid Aminos (or light soy sauce)
  2. 1/4 cup water
  3. 1 tablespoon + 2 teaspoons brown sugar
  4. juice of half a lemon
  5. 1/2 tablespoon chili paste (increase or decrease according to taste)
  1. Cook the quinoa according to package instructions. Set aside but keep warm.
  2. Heat up the olive oil and butter in a stir-fry pan under medium heat.
  3. Add the onions to the pan and wait about 30 seconds before adding the garlic and ginger. Stir-fry for another 30 seconds.
  4. Add the mushrooms and allow to sweat for 3 minutes.
  5. Add the carrots, bell peppers, baby corn, baby asparagus, broccoli florets, celery and snowpeas. Stir-fry for about 30 seconds, then add the sauce.
  6. Continue stirring for 2 more minutes.
  7. Right before you're ready to turn the heat off, add the cooked quinoa and the bokchoy or spinach leaves. Mix very well.
  8. Add some freshly ground black pepper. Adjust taste further with some salt, if preferred. Mix in 1/8 cup of the chopped fresh cilantro (reserve the remaining 1/8 for garnish). Gently toss one last time.
  9. Remove from heat. .
  10. Spoon your quinoa veggie stir-fry into individual bowls and sprinkle some of the remaining cilantro on top right before serving.
For the Sauce
  1. Mix all of the ingredients together in a bowl. Set aside.
  1. Alternatively, if you don't have the sunflower or canola butter, you can use 2 tablespoons sesame oil but drizzle it into the pan only toward the end of the cooking or mix it in with the sauce.

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