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Quinoa Vegetable Stir Fry

Quinoa Vegetable Stir Fry

The ultimate comfort food for busy nights, this Quinoa Vegetable Stir Fry is quick, nutritious, and bursting with flavor. Perfect for a healthy weeknight dinner, it combines vibrant vegetables with nutty quinoa for a satisfying meal that you'll want to make again and again.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 5 medium bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup white quinoa uncooked
  • 1 small onion (red or yellow)
  • 1 small orange bell pepper
  • 6 oz cremini mushrooms
  • 10 oz asparagus (woody ends removed)
  • 6 oz snow peas or sugar snap peas
  • 2 tsp toasted sesame oil (omit for oil-free)
  • 1/4 cup tamari
  • 1/3 cup vegetable broth
  • 2 cloves garlic
  • 1 Tbsp cornstarch
  • 1/2 tsp freshly grated ginger (optional)

Equipment

  • Large Pot
  • Skillet
  • Saucepan
  • Frying pan
  • Grater
  • Wooden Spoon
  • Chef's Knife
  • Whisk

Method
 

  1. Start by cooking the quinoa. Rinse and drain 1 cup of quinoa under cold water. In a small saucepan, add the rinsed quinoa along with 1 and 1/2 cups of either water or vegetable broth. Bring it to a light boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for about 15 to 20 minutes. You’ll know it’s ready when all the liquid is absorbed, and the quinoa looks fluffy.
  2. While the quinoa is cooking, it’s time to prepare the vegetables. Thinly slice the onion and bell pepper. Next, slice the mushrooms and cut the asparagus into one to two-inch pieces, removing any woody ends. This ensures they cook evenly and are tender.
  3. Now, take a large wok or skillet and place it over medium-high heat. Add the toasted sesame oil to the hot pan. Once the oil is shimmering, carefully add the sliced onions to the pan. Sauté them for about three to four minutes, or until they become translucent and fragrant.
  4. Next, add the sliced bell pepper, mushrooms, asparagus, and snow peas to the wok. Stir everything together and sauté for six to seven minutes. Keep an eye on them, stirring occasionally until the vegetables are crisp-tender and vibrant in color.
  5. While the vegetables are cooking, let’s prepare the stir-fry sauce. Mince the garlic and place it in a small bowl. Add the tamari, vegetable broth, and cornstarch to the bowl. Whisk everything together until well combined. This will be the flavorful sauce that brings your dish together.
  6. Once the vegetables are at the perfect texture, reduce the heat to medium-low. Whisk the stir-fry sauce again to ensure the cornstarch is fully dissolved, and pour it over the sautéed veggies. Stir well to coat everything evenly, and continue to sauté for two to three minutes until the sauce thickens slightly.
  7. Finally, it's time to assemble your bowls. Take the cooked quinoa and divide it among four bowls. Top each bowl generously with the saucy stir-fried veggies. For an extra touch, sprinkle with sesame seeds and add more tamari if desired.
  8. Serve the Quinoa Vegetable Stir Fry warm and enjoy the delightful medley of flavors!

Notes

  • Tip 1: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave to maintain texture.
  • Tip 2: This dish can be frozen, but it’s best to freeze the stir-fried vegetables separately from the quinoa to prevent sogginess. Use freezer-safe containers.
  • Tip 3: Serve this stir fry with a side of steamed rice or over a bed of greens for a satisfying meal. It also makes a great filling for wraps!
  • Tip 4: Top with fresh herbs like cilantro or green onions for added freshness and flavor.
  • Tip 5: If you’re making a big batch, consider cooking the quinoa in advance to save time during the week.