One of the most frequently asked questions I seem to receive from clients and followers on Instagram is how to make delicious weekday meals that don’t take much time to throw together.
Whether it’s a quick lunch to refuel between calls or dinner that comes together in no time (and makes great leftovers), this Veggie Quinoa Stir Fry is always a go-to in my house.
A big batch of quinoa is one of my favorite things to have on hand for the week to throw in salads and bowls of all types. Yet I always seem to have more leftover than anticipated, so this stir fry is a great way to make sure nothing goes to waste. And for those not already on the quinoa bandwagon, it’s truly the gluten-free wonder grain you’ve been waiting for.
Quinoa is incredibly nutritious with a wide array of vitamins, minerals and antioxidants shown to have anti-inflammatory, anti-viral, anti-cancer and anti-depressant properties. Plus it’s great for those avoiding gluten, filled with fiber and is one of the few plant-based sources of complete protein, meaning it contains all nine of the essential amino acids.
For more ways to get quinoa into your diet, also be sure to check out my:
- Mediterranean Quinoa Salad
- Seasonal Veggie & Quinoa Bowl with Herbed Tahini
- Harvest Buddha Bowl with Lemon Herb Tahini
- Homemade Flower Child Mother Earth Bowl
In addition to quinoa, this recipe is the perfect way to get a variety of vegetables into your diet in a way that’s far from boring. Feel free to include whatever you love best or have on hand, but I threw in the following:
- Riced cauliflower
- Mushrooms
- Bell peppers
- Bok choy
But what really makes this stir fry so dang tasty is the combination of spices and Asian flavors that are always right up my alley. Ginger, garlic, chili paste, coconut aminos and sesame oil are staples in my pantry that truly make just about anything delicious.
Simply sauté everything together, finish it off with your favorite toppings, and you have the perfect weeknight dinner or quick lunch that will make any day feel special. Plus, feel free to take it to the next level with your favorite protein as well – chicken, steak, tofu, salmon, etc. would all be delicious.
As always, give me a shout when you decide to whip up this goodness, and let me know what you think 🙂 .
AuthorgoodnesswithgTo a large pan, add sesame oil, cauliflower rice, bell peppers and a pinch of salt and pepper over medium heat. Cook for 2-3 minutes.
Add mushrooms, bok choy, coconut aminos, ginger and garlic, and cook for another 3 minutes or so, until veggies are beginning to soften.
Stir in cooked quinoa, chili paste and cilantro. Cook for another 2 minutes.
Transfer to two plates, and top with jalapeño, more cilantro, avocado and sesame seeds.
Enjoy!
Ingredients
Directions
To a large pan, add sesame oil, cauliflower rice, bell peppers and a pinch of salt and pepper over medium heat. Cook for 2-3 minutes.
Add mushrooms, bok choy, coconut aminos, ginger and garlic, and cook for another 3 minutes or so, until veggies are beginning to soften.
Stir in cooked quinoa, chili paste and cilantro. Cook for another 2 minutes.
Transfer to two plates, and top with jalapeño, more cilantro, avocado and sesame seeds.
Enjoy!
Leave a Reply