Name: Veggie-Packed Quinoa Stir Fry with Sesame Peanut Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 cups dry quinoa; 1 tbsp extra virgin olive oil; 1 large onion, diced; 2 bell peppers, chopped; 2 large carrots, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced (I use this, can sub 1 tsp dried); 1 head of broccoli, chopped into bite-sized florets; 1 cup edamame (thawed from frozen); 2 baby bok choy (can sub spinach or kale), chopped; optional: chopped green onions and sesame seeds, for garnish; ½ cup reduced sodium soy sauce (sub tamari for gluten-free); ¼ cup creamy peanut butter; 1 tbsp toasted sesame oil; 2 tbsp pure maple syrup; Juice of ½ large lime (more to taste); 1 tsp sriracha (more to taste)

Description

Easy, crowd-pleasing 30-minute Quinoa Stir Fry packed with veggies and peanut sauce! A flavorful, healthy vegetarian meal the whole family will love.

Ingredients

Units Scale

For the stir fry:

2 cups dry quinoa
1 tbsp extra virgin olive oil
1 large onion, diced
2 bell peppers, chopped
2 large carrots, diced
3 cloves garlic, minced
1 tbsp fresh ginger, minced (I use this, can sub 1 tsp dried)
1 head of broccoli, chopped into bite-sized florets
1 cup edamame (thawed from frozen)
2 baby bok choy (can sub spinach or kale), chopped
optional: chopped green onions and sesame seeds, for garnish

For the sauce:

1/2 cup reduced sodium soy sauce (sub tamari for gluten-free)
1/4 cup creamy peanut butter
1 tbsp toasted sesame oil
2 tbsp pure maple syrup
Juice of 1/2 large lime (more to taste)
1 tsp sriracha (more to taste)

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Instructions

Place quinoa and water in a medium pot with 3 cups of water. Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes. Fluff with a fork and set aside.
Meanwhile, whisk together the sauce ingredients in a medium bowl and set aside.
Heat olive oil in a dutch oven or large pot over medium heat. Once hot, add onion, peppers, carrots, and a pinch of salt. Cook for about 7 minutes, or until softened. Add garlic, ginger, and broccoli, cooking for another 5 minutes or until broccoli is softened. Stir in edamame and bok choy at the end, cooking just until wilted.
Add cooked quinoa and sauce to veggie mixture, stirring to combine. Taste and adjust seasoning as needed. Serve warm garnished with green onions and sesame seeds.