Quinoa Veggie Stir Fry with Peanut Sauce

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Meals
  • Method: Stovetop


This crowd-pleasing Quinoa Veggie Stir Fry with Peanut Sauce is a super flavorful plant-powered meal the whole family will love! Vegan and gluten-free.



For the stir fry:

  • 2 cups dry quinoa + 3 cups water
  • 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

For the sauce:


  1. Place quinoa and water in a medium pot. Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes. Fluff with a fork and set aside.
  2. Meanwhile, whisk together the sauce ingredients in a medium bowl and set aside.
  3. 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.
  4. 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.